Asian Kale Slaw with Ginger Peanut Dressing Recipe

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Gina Price Modified: March 24, 2022
Asian Kale Slaw with Ginger Peanut Dressing Recipe

How To Make Asian Kale Slaw with Ginger Peanut Dressing

Whether eaten as it is or as a tasty side, this Asian kale slaw offers a burst of flavors from its crunchy veggies tossed in a sweet and tangy ginger sauce.

Preparation: 25 minutes
Cooking: 10 minutes
Total: 35 minutes



For Salad:

  • 4cupscurly kale,chopped, thick stems removed, patted dry
  • 3cupsred cabbage,shredded
  • 2cupscarrots,shredded
  • 1red bell pepper,sliced into bite-sized pieces
  • ¾cupalmonds,slivered
  • ½cupfresh cilantro,chopped

For Dressing:

  • 3tbspcreamy peanut butter
  • 3tbsprice vinegar,unseasoned
  • 1tbspfresh lime juice,from one lime
  • 3tbspvegetable oil
  • 1tbspsoy sauce
  • 3tbsphoney
  • 1tbspsugar
  • 1clovelarge garlic,roughly chopped
  • 1fresh ginger,(1-inch) squared, peeled, and roughly chopped
  • ¾tspsalt
  • 1tspsriracha
  • 1tspsesame oil,toasted



  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.

  2. Bake the almonds for 5 to 10 minutes until lightly golden and fragrant. Keep a close eye on them; nuts burn quickly. Transfer the nuts to a small plate to cool.

  3. Combine the ingredients for the salad in a large mixing bowl.


  1. Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

To Assemble:

  1. Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary.

  2. Serve and enjoy.


  • Calories: 314.62kcal
  • Fat: 21.21g
  • Saturated Fat: 2.13g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 13.09g
  • Polyunsaturated Fat: 4.87g
  • Carbohydrates: 28.13g
  • Fiber: 5.82g
  • Sugar: 17.27g
  • Protein: 7.75g
  • Sodium: 434.23mg
  • Calcium: 109.32mg
  • Potassium: 580.25mg
  • Iron: 1.71mg
  • Vitamin A: 453.50µg
  • Vitamin C: 67.83mg
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