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5 from 1 vote

Thai Kale Salad

This salad is addictive. Be warned!
Prep Time20 mins
Total Time20 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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