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.
Servings 3
Calories 379kcal
Equipment
- Food Processor
Ingredients
- 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
Instructions
- 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.
Notes
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.