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5
from 1 vote
Thai Kale Salad
This salad is addictive. Be warned!
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine:
Asian, gluten free, low carb + keto, vegetarian
Servings:
2
servings
Calories:
Author:
Dani Spies
Ingredients
1
head of kale
washed + stemmed (8-10 cups)
1
cup
chopped carrots
1 1/2
cups
chopped cucumber
1
cup
radishes
sliced into thin strips
1
yellow pepper
sliced into thin strips
1/4
cup
peanuts
1/4
cup
natural peanut butter
creamy or chunky
1
clove
crushed garlic
1
tsp.
grated ginger
1
tbsp.
soy sauce
2
tbsp.
honey
Pinch
of red pepper flakes
1
tbsp.
lime juice
2
tbsp.
hot water
to thin dressing out
Instructions
Slice the kale into thin ribbons and then toss together with the remaining ingredients.
Combine all of the ingredients in a small bowl or spouted glass cup. Whiskuntil well combined and then add the hot water, as needed, to thin the dressing out.
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