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Asian Kale and Cabbage Salad

Asian Kale and Cabbage Salad
  • Quick & Easy!
  • Gluten Free!
Serves: 6 (makes 8 cups total)Ready In: 20 minutes

Why We Like It

Zonya and I unanimously agree -- this is one absolutely delicious kale salad!  Plus, we even got the kids' approval...does it get any better than that?!  This salad would also be ideal to serve at a party or gathering because it gets even better after the dressing has time to meld the flavors together!  Stand back and watch it disappear!

Prepare the Salad:

  • 4 cups kale (leaves removed from stems and chopped, stems discarded)
  • 3 cups red cabbage (shredded)
  • 2 cups carrots (shredded)
  • 1 red bell pepper (chopped into bite size pieces)
  • 3 green onions (sliced)
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 cup sunflower seeds (salted)

Add to a large bowl.  Set aside.

Toast the Almonds:

  • 1/2 cup almonds (slivered or sliced)

Add to a small dry skillet over medium heat.  Cook for about 3 minutes, stirring frequently, until toasted and fragrant.  Let cool and then add to the bowl with the salad ingredients.

Make the Dressing:

  • 1/4 cup natural peanut butter
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp lime juice (juice from half of one large lime)
  • 3 Tbsp olive oil
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp honey
  • 1 garlic clove
  • 1 inch piece fresh ginger (peeled, or 1/4 tsp ground ginger)
  • 1/4 tsp salt
  • 1/2 tsp sriracha
  • 1 tsp toasted sesame oil

Add to a small food processor or blender and blend until smooth.

Pour over the salad and toss to combine.  Let sit for at least 5 minutes for the flavors to come together.

Serve and Enjoy!

Nutrition Information for one serving

  • Calories: 290
  • Fat: 20 g
  • Saturated Fat: 2.4 g
  • Total Carbohydrate: 24 g
  • Cholesterol: 0 mg
  • Fiber: 7 g
  • Sugars: 12 g
  • Protein: 9 g
  • Sodium: 275 mg