Crunchy Kale Salad with Thai Peanut Sauce

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!

Course Dinner, lunch, Main Course, Salad, Snack

Cuisine Asian

Keyword dairy free, easy kale salad recipe, easy salad recipe, gluten free, plant based, vegan, veganuary

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 426kcal

Author Jackie Akerberg

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

Instructions

Add the kale to a bowl with lemon juice and olive oil and massage until tender. Add in the broccoli, onion, cilantro, and cashews.
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.
Drizzle over veggies and toss to combine. Distribute rice between 4 serving bowls and top with veggie mixture. Drizzle with extra dressing if desired.

Nutrition