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Raw Kale Salad with Thai Peanut Dressing


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.


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 


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


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.



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


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