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Asian Kale Salad with Peanut Dressing

  • Author: Jess
  • Prep Time: 25 mins
  • Cook Time: 0 mins
  • Total Time: 25 mins
  • Yield: 2-4 1x
  • Category: Main/Side
  • Method: Combine
  • Cuisine: Asian


4 big leaves kale 1/2 cup finely shredded red cabbage 1/2 cup edemame 1/2 cup shredded carrots




  • 1/2 cup quinoa (uncooked)
  • 4 big leaves kale, finely chopped
  • 1/2 cup finely shredded red cabbage
  • 1/2 cup shelled edemame, cooked
  • 1/2 cup shredded carrots
  • 1/4 cup toasted slivered almonds
  • 1 avocado


  • 2 tablespoons creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • Juice of 1/2 lime (for more tang, add an extra half lime)
  • 2 tablespoons olive oil
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sriracha
  • 1/2 tsp chilli flakes
  • 1 teaspoon Asian sesame oil
  • pinch of salt
  • pinch of pepper


  1. Cook your quinoa according to package directions.
  2. While your quinoa is cooking, chop all your other veggies (except your avocado) and place them in a large bowl.
  3. Once quinoa is cool, add your quinoa and toasted almonds to your salad bowl.
  4. To prepare your dressing, start by melting your peanut butter in the microwave, or in a small saucepan. Once the peanut butter is melted, add all the other ingredients. Stir well, and set aside.
  5. Toss your salad in a generous amount of dressing. (this will help soften up your kale!)
  6. Place your salads onto a plate, and add your sliced avocado on top.


  • Serving Size: 1/4 recipe
  • Calories: 447
  • Sugar: 11g
  • Fat: 28g
  • Saturated Fat: 4g
  • Carbohydrates: 44g
  • Fiber: 9g
  • Protein: 12g

Keywords: Asian Kale Salad with Peanut Dressing, healthy dressing recipe