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.