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Crunchy Kale Salad with Thai Peanut Sauce

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This Crunchy Kale Salad combines tender kale, edamame, broccoli, and jasmine rice in a tangy oil free Thai peanut sauce. It's vegan-friendly, great for meal prep, and ready in under 20 minutes, making it an ideal choice for busy weeknights and healthy eating.
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Not Your Everyday Kale Salad

With so many kale salad recipes out on the internet these days it’s easy to get swept up in a simple kale salad recipe that doesn’t fit the bill. I am a long time lover of kale and for good reason! Kale is the perfect green and offers you more nutritional value per bite than most greens – but more on that later! It’s the Jackfruiful way to turn something simple into exceptional which is why I am bringing you this Crunchy Kale Salad with Thai Peanut Sauce! This kale salad recipe is incredibly easy to prepare and is a perfect example of how simple ingredients can create a meal that’s both satisfying and nutritious. Not only is it gluten free, dairy free, plant based and oil free it is also so quick to make and absolutely delicious. 

Ingredients for This Easy Kale Salad

  • lacinato kale
  • extra virgin olive oil (optional for massaging)
  • lemon
  • broccoli
  • shelled
  • edamame green
  • onions
  • cilantro
  • roasted cashews
  • jasmine rice


Oil-Free Thai Peanut Sauce Salad Dressing Ingredients

  • powdered peanut butter
  • sriracha
  • coconut aminos or soy sauce
  • rice vinegar
  • maple syrup
  • lime
  • water (as needed)

Best Type of Kale for Raw Kale Salads

For this recipe, I used lacinato kale, known for its tender texture and slightly sweet flavor. It’s probably my favorite kale because of these reasons and it also is ideal for raw salads. Kale, often hailed as a superfood, stands out for its exceptional nutritional value as it’s rich in vitamins A, C, and K. Did you know that like carrots; kale supports vision? Along with it being “that time of the year” it also supports immune function and bone health. Kale is also great for those with the goal of losing weight as the fiber content in kale aids in digestion and can contribute to a feeling of fullness. 

How Do You Make Raw Kale Tender?

Now I have a whole blog on how to love on kale the right way here, but if you don’t feel like going there and then coming back; feel free to continue reading! The secret to a perfect kale salad lies in how you prepare the kale. By massaging the leaves with a bit of olive oil or lemon juice, you can transform them from tough and bitter to soft and palatable. 

How to Massage Kale

Massaging kale is simple. Start by removing the stems, then chop the kale leaves finely. Add a splash of olive oil or lemon juice, then use your hands to gently rub the leaves until they soften. It’s an easy step that makes a world of difference.

How To Make Kale Less Bitter

Massaging kale not only tenderizes it but also helps reduce its natural bitterness. This technique, combined with flavorful dressing like my oil free Thai Peanut Sauce, guarantees a salad that’s both delicious and easy on the palate. 

What I Love About Kale Salads

Kale salads are a staple in my kitchen for several reasons. As mentioned above kale is a powerhouse of good nutrition. It lasts long in the refrigerator before being massaged and really takes things up a notch. Compared to other leafy greens it just packs more oomph and always goes well with my favorite ingredients. What truly sets kale apart is its versatility; whether you’re craving something hearty or light, kale can be the perfect base for a variety of flavors and textures. Its robust nature allows it to hold up well to dressings without wilting, making it ideal for meal prep and leftovers. 

How to Make Your Oil-Free Thai Peanut Sauce

This Thai Peanut Sauce is a game changer, especially since it’s oil-free and low fat, which makes it a healthier alternative to traditional dressings. To make it, you’ll need powdered peanut butter, which provides all the flavor without the extra fat; powdered peanut butter has been a secret weapon of mine for a while now and I am glad to be sharing it with you all. Combine it with a little sriracha for heat, coconut aminos or soy sauce for that umami depth, and rice vinegar. Sweeten the sauce with maple syrup and a squeeze of lime juice for good measure. If the sauce is too thick you can thin it out with a bit of water. This all takes less than 3 minutes and if you make more you can save it in your fridge in an airtight jar.

A Kale Salad You’ll WANT to Eat

Forget any you’ve ever heard about kale salad before I assure you this salad is incredible. Combining the freshness of kale with jasmine rice, the crunch of cashews, and a flavorful Thai peanut sauce, this salad is anything but ordinary. It’s an excellent introduction to plant-based eating, kale and a standout dish for Veganuary. I love a salad that satisfies me, leaves me feeling full the right amount and is ready in a jiffy. Try it out and let me know what you think!

If you like this salad you’re going to love Vegan Kale Caesar Salad, my Rainbow Nourish Noodle Bowl, or my Green Goddess Nourish Bowl! 

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Crunchy Kale Salad with Thai Peanut Sauce

5 from 2 votes
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A quick and easy meal that is perfect for weeknight dinners and meal prepping. Tender kale, high protein edamame, fresh broccoli, and hearty jasmine rice are tossed in a low-fat oil-free tangy peanut sauce and topped with fresh cilantro, crunchy cashews, and green onions. It's a great recipe for veganuary, a great introduction to plant-based eating, and best of all, it's ready in less than 20 minutes!
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, lunch, Main Course, Salad, Snack

Equipment

  • stove

Ingredients
  

  • 1 bunch lacinato kale, finely chopped
  • 2 tsp olive oil, optional
  • 1 lemon, juiced
  • 1 head broccoli, finely chopped
  • 1½ cups shelled edamame
  • 3 green onions, finely chopped
  • ½ bunch cilantro, finely chopped
  • ½ cup roasted cashews, coarsely chopped
  • 1 cup jasmine rice, cooked and cooled slightly
Thai Peanut Sauce
  • ⅓ cup powdered peanut butter
  • 1 tbsp sriracha
  • 1 tbsp coconut aminos or soy sauce
  • 2 tbsp rice vinegar
  • 1-2 tbsp maple syrup
  • 1 lime, juiced
  • water, if needed, to thin

Method
 

  1. Add the kale to a bowl with lemon juice and olive oil and massage until tender. Add in the broccoli, onion, cilantro, and cashews.
  2. Combine all ingredients for dressing in a jar and whisk with a fork to combine. Season to taste adding more sriracha or maple syrup if desired.
  3. Drizzle over veggies and toss to combine. Distribute rice between 4 serving bowls and top with veggie mixture. Drizzle with extra dressing if desired.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

    2. 5 stars
      Just made this one, absolutely love it! I used whole grain basmati rice and regular pb and it turned out amazing. Thank you so much!

      Reply
5 from 2 votes

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