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Asian Kale Salad with Peanut Dressing (V, GF, DF)

Asian Kale Salad with Peanut Dressing (V, GF, DF)

Yep, this is another “this is so simple I can’t believe it!” Kind of recipe. It’s how I like to do things, simple and delicious AF. This salad checks off all the boxes-fresh, colorful, filling (hello fiber!) and with a creamy nutty dressing. 

It is definitely a good one for meal prepping as it holds ups really well with the dressing! Speaking of the dressing, this one is so good that I have considered making enough to fill my bathtub to swim in…ok kidding but it is freaking good.

 Want to make it a full meal? Add any protein of your choice and you’ll be good to go! Chicken, tofu, quinoa or chickpeas would all be delicious options.

For this salad, I used  Natures’s Greens organic kale which I adore because it is locally farmed in South Carolina. There is just something so special about using produce that was grown by local people! 

I hope that you enjoy this springtime salad! Be sure to tag me on Instagram @wildlywholesome if you make it!

Asian Kale Salad with Peanut Dressing

A colorful vibrant salad that is perfect for spring time! Made with raw veggies and a delicious asian peanut dressing.

Course Side Dish
Cuisine American
Servings 4

Ingredients

Salad

  • 3 cups Nature’s Greens organic chopped curly kale
  • 1 cup shredded carrots
  • 1 cup chopped red cabbage
  • 1 cup thinly sliced red bell pepper

Dressing

  • 1/3 cup peanut butter
  • 1 Tbsp toasted sesame oil
  • 2 Tbs maple syrup
  • 2 Tbs coconut aminos or tamari
  • 1/2 lime-juiced
  • 1/4 cup water
  • 2 tbsp sesame seeds for garnish

Instructions

  1. For the salad, simply add in all the vegetables together in a large bowl.

  2. For the dressing, combine the peanut butter, sesame oil, maple syrup, tamari or coconut aminos, lime juice, and salt in a bowl.

  3. Slowly add in the water one tablespoon at a time or until the dressing is smooth and thin enough to pour.

  4. Add in the dressing to the large bowl with the vegetables. Toss well until the veggies are coated with the dressing. Sprinkle with sesame seeds and enjoy! If prepping ahead of time, store in the refrigerator for up to a week.

This post is sponsored by Nature’s Greens. Thank you so much for supporting Wildly Wholesome!



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