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Chopped Kale Salad with Peanut-Chili Vinaigrette - kale, sweet peppers, cilantro, cashews, and edamame tossed in the most flavorful peanut-chili vinaigrette | littlebroken.com @littlebroken

Chopped Kale Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Thai

Description

Thai inspired chopped kale salad with edamame, sweet peppers, and cashews. It’s tossed in the most flavor packed peanut-chili vinaigrette and comes together in minutes! Makes the perfect side or top it with chicken for a complete meal.


Ingredients

Units Scale

Peanut-Chili Vinaigrette

  • 4 tsp. creamy peanut butter
  • 1 tsp. red pepper flakes
  • 2 Tbsp. honey
  • 4 Tbsp. soy sauce
  • 2 Tbsp. water
  • 4 tsp. rice vinegar
  • 1/2 tsp. sesame oil
  • 1 tsp. fresh lime juice
  • 1 tsp. fresh ginger, grated
  • 2 garlic cloves, pressed or grated

Salad

  • 6 cups Tuscan kale cut into thin ribbons
  • 3 medium carrots, peeled and cut into ribbons using a vegetable peeler
  • 56 sweet peppers, cored and thinly sliced
  • 1 cup shelled edamame, cooked and completely cooled
  • 45 scallions, sliced
  • 1 cup fresh chopped cilantro
  • 1/2 cup roasted cashews, finely chopped
  • Kosher salt and fresh ground black pepper, to taste

Instructions

  1. Start by making the salad vinaigrette by whisking all ingredients together until combined. Set aside while preparing the veggies.
  2. Then combine the salad ingredients in a large bowl. Drizzle with vinaigrette and toss thoroughly to combine. You want to make sure the veggies are really coated in the vinaigrette. Taste for salt and pepper.
  3. Chill the salad for 10-15 minutes before serving. It helps break down some of the toughness of the kale leaves.

Notes

  • Spiciness: Red pepper flakes add a spicy kick to this salad, so if you want less spicy, use less or leave out altogether.
  • Kale: Tuscan kale is also known as Lacinato kale. It’s perfect for raw salads like this as it’s not as tough as curly kale. Make sure to de-stem the kale before slicing.
  • Leftovers: After you toss the salad with the vinaigrette, it should be good in the fridge for about 2 days. If you want to prolong the life of this salad, keep salad and vinaigrette stored separately, and toss just before serving.

Nutrition

  • Serving Size:
  • Calories: 195
  • Sugar: 10.5 g
  • Sodium: 720 mg
  • Fat: 10.2 g
  • Carbohydrates: 20.7 g
  • Protein: 9.2 g
  • Cholesterol: 0 mg