Thai Kale Salad with *our favorite* Peanut Sauce

A big pan of roasted veggies served over cooked whole grains and topped with our favorite Thai Peanut Sauce is a go-to meal that never gets old. However, in the heat of the summer, roasting veggies is the last thing I want to do.

Those hot days have resulted in a slight modification in how we’re enjoying the deliciousness of peanut sauce. Roasted veggies have been swapped out for FRESH veggies!

Bonus – it just so happens that this also saves a ton of time. Not only is there no cooking involved, many veggies can be chopped in a food processor in seconds. Meaning a salad in no time!


3-Step Thai Kale Salad with Peanut Sauce


So, nutritionally, what’s better – peanut sauce over raw veggies or cooked veggies? Raw veggies can have more water-soluble vitamins in-tact (like vitamin C and B vitamins). They can also aid with weight loss because they require more chewing. On the other hand, some cooked veggies have more nutrients (carrots, tomatoes, spinach, asparagus, mushrooms) and can be easier to digest.

The answer is VARIETY! By eating lots of both raw and cooked veggies we get a healthy mix of nutrients. Also – at the end of the day – whatever form, cooked or raw, leads you to eat the most veggies is your best bet!

If you want to turn this veggie-filled salad into a satisfying meal, serve over a cooked whole grain – like our Basic Barley – and/or topped with Perfect Crispy (Baked) Tofu.


3-Step Thai Kale Salad with Peanut Sauce


To make this salad, we used this Food Processor. The big processing container for the veggies and the little processing container for the dressing. (Note this is an affiliate link.) 

3-Step Thai Kale Salad with Peanut Sauce

3-Step Thai Kale Salad with Peanut Sauce

A whole-food, plant based Thai kale salad - no cooking involved. Chopped greens, carrots and onions topped with our popular savory Thai Peanut Sauce.
4.32 from 41 votes
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Course: Main Course, Salad, Side Dish
Cuisine: Thai
Prep Time: 10 minutes
Servings: 3
Calories: 379kcal


  • Food Processor


  • 4 cup kale, chopped or other dark leafy green
  • 4 medium carrots, cut into large chunks
  • 1 red onion, peeled and halved
  • 1/2 cup peanut butter no sugar or oil added
  • 1/2 cup water
  • 1 1/2 T tamari or soy sauce
  • 1/2 lime, juiced or 1 T lime juice
  • 2 garlic cloves or 2 tsp minced garlic
  • 1/2 inch fresh ginger root or 1 tsp powdered ginger
  • 1 tsp hot sauce
  • 3 T chopped peanuts no oil added


  • Place chopped kale in a large bowl. Add carrot and onion chunks to the large container of a food processor and pulse 8-10 times, or until no large chunks remain. Transfer to bowl with kale.
  • Add peanut butter, water, tamari, lime juice, garlic, ginger and hot sauce to food processor and blend until smooth. Pour over veggies and toss to combine.
  • Enjoy topped with 1 T of chopped peanuts.


After adding dressing, we prefer to let the salad rest in the refrigerator for 30-60 minutes before serving.
The salad will keep for up to 5 days in an airtight container in the refrigerator. 


Calories: 379kcal
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

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