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Raw Kale Salad with Thai Peanut Dressing

ThaiKale

This could just be titled Kale Salad, I know.

But with the popularity of this fabulous vegetable increasing exponentially, I wanted to share my most favorite way to eat it. And I wanted to make sure that anyone reading this knows that kale does not have to be cooked, baked, or mixed into anything to be delicious.

I adore it raw, as a salad green…so, so much. Here are my reasons:

1.) Kale has such substance, and a nice, crisp texture. So much more enjoyable than spinach, which I don’t love. I eat it, and I like it ok. I just think it can get flat and soggy, and it sometimes has a weird chalky texture.

2.) Kale has a just-strong-enough flavor without the bite of other salad mainstays. Like arugula…too strong, too bitter, something. I just can’t get behind it. I wish I could.

3.) It’s super healthy. We all know that. As a cruciferous vegetable, it has tons of vitamins and minerals, and is believed to lower your risk of both heart disease and cancer. Can’t beat that.

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Throw on some colorful veggies and a drinkable dressing and you’ve got one heck of a salad.

It’s addictive. And with something like this, that’s totally ok. Good for you, even. 🙂

Raw Kale Salad with Thai Peanut Dressing 

INGREDIENTS:

For the dressing:

4 Tbs creamy peanut butter

4 Tbs rice vinegar

2 Tbs olive oil

2 Tbs soy sauce

1 Tbs lime juice

1 Tbs honey

1 tsp orange zest

1 tsp ginger (fresh is best, but I used a store-bought ginger paste)

1 clove garlic, grated

For the salad:

1 head kale, washed and torn into pieces

Red bell pepper, thinly sliced or chopped

Shredded carrots

Chopped cilantro

Chopped peanuts

DIRECTIONS:

Whisk peanut butter, vinegar, olive oil, soy sauce, lime juice, and honey together in a medium size bowl. Add in orange zest, ginger and garlic, and mix.

Put kale in a large bowl and toss with desired amount of dressing. Serve, and top with salad fixings.

*This salad dressing recipe makes enough for at least four salads. Refrigerate any leftover dressing, and try not to dip everything into it.

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Recipe adapted from and with thanks to Ashley at Edible Perspective. Her blog is beautiful…check it out.

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