Thai Kale Salad with Peanut Dressing
February 25, 2026
If you’re craving something fresh, colorful, and packed with bold flavor, this Thai Kale Salad with Peanut Dressing is about to become your new go-to.It’s crunchy, creamy, tangy, and just a little sweet—all the things you want in a really satisfying salad.
Equipment
- Large salad bowl
Ingredients
Salad Ingredients
- 12 oz kale, chopped into bite sized pieces
- 1 TBS olive oil
- 2 bell peppers, chopped into small pieces
- 1 cup frozen shelled edamame, defrosted
- 1 bunch cilantro, roughly chopped
- ½ bunch green onions, green parts only, thinly sliced
- 1 cup roasted cashews
Dressing Ingredients
- ½ cup (120 g) creamy natural peanut butter
- ⅓ cup (80ml) freshly squeezed lime juice
- 2 TBS (42 g) honey
- 3 TBS (42 g) sesame oil
- 3 TBS (50 g) soy sauce
- 1 TBS apple cider vinegar
- ½ tsp ground ginger
- ¼ tsp garlic powder
Instructions
- Make the dressing first. In a medium bowl, combine the creamy peanut butter, lime juice, honey, sesame oil, soy sauce, apple cider vinegar, ground ginger, and garlic powder. Whisk until smooth and well combined. Set aside.½ cup (120 g) creamy natural peanut butter, ⅓ cup (80ml) freshly squeezed lime juice, 2 TBS (42 g) honey, 3 TBS (42 g) sesame oil, 3 TBS (50 g) soy sauce, 1 TBS apple cider vinegar, ½ tsp ground ginger, ¼ tsp garlic powder
- Prepare the kale. Add the kale to a large bowl. Drizzle over the olive oil. Massage the oil into the kale with your hands until the leaves soften and wilt slightly.12 oz kale, chopped into bite sized pieces, 1 TBS olive oil
- Add the remaining salad ingredients. Add the sliced bell pepper, edamame, cilantro, green onion, and cashews. Toss to combine.2 bell peppers, chopped into small pieces, 1 cup frozen shelled edamame, defrosted, ½ bunch green onions, green parts only, thinly sliced, 1 bunch cilantro, roughly chopped, 1 cup roasted cashews
- Dress the salad. Drizzle half of the peanut dressing over the salad and toss well to coat. Add more dressing if desired.
- Serve and enjoy!