Thai Kale Salad with Peanut Dressing (Vegan + GF)

Peanut butter. Crunchy veggies. Chickpeas. So much win in one little salad. I can’t begin to tell you how much I love this salad. For whatever reason it reminds me of fall/winter and I often eat it during this time of year.

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I think it’s the perfect break from all the rich and sweet foods that I consume this time of year that makes it perfect. It’s got the spice from the dressing, and the fresh veggies, and it just feels like a nice break from all the stuffing and pie.

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The peanut dressing is a lot like sauce for the pad thai that I make and I am so here for it. I’m really weird about peanut butter flavored stuff. Sometimes I really like it and other times I avoid it at all costs unless it’s just on toast or something.

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This dressing though is seriously one of my favorites. I can’t get enough of it. I love the peanut flavor with the chili and soy sauce. It all just comes together perfectly. It will also keep for a few days in the fridge so you can make it and then eat the salad for lunch throughout the week, which is what I do! Gives you something healthy and ready to go without much fuss once it’s all prepared.

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You can use any type of kale for this salad but for some reason I’m partial to dinosaur kale for this specific kale salad. I don’t know why exactly and it’s not like it really makes a difference but if you can find dinosaur kale I would go with that. Maybe it’s just the name. Does it get much cooler than dinosaur kale? Not really.

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If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.

Thai Kale Salad with Peanut Dressing (Vegan + GF)
Author: 
Recipe type: Lunch, Dinner
Cuisine: Vegan, GF
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • Dressing
  • ¼ cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • juice of half a lime
  • ½ tsp chili garlic sauce
  • 4 tbsp warm water
  • 1 tbsp sriracha – optional for added heat
  • Chickpeas
  • 1 15oz can chickpeas, drained and dried
  • 1 tbsp olive oil
  • 1 tbsp sriracha
  • juice of half a lime
  • salt to taste
  • Salad
  • 1 bunch kale, chopped/torn into bite size bits
  • 2 tsp sesame oil (or olive oil)
  • ½ cup shredded carrots
  • 2 scallions, chopped
  • ½ cup peanuts
Instructions
  1. Heat 1 tbsp olive oil over medium heat in. Add chickpeas, sprinkle with salt, and cook until golden and crunchy. About 15 minutes.
  2. In a bowl add all the ingredients minus the water for the dressing and whisk together until combined. Add the water 1 tbsp at a time until you reach desired consistency. Set aside.
  3. Drizzle the sesame oil over top of the kale in a large bowl and massage well to soften the kale and remove some of the bitterness.
  4. Once the chickpeas are finished add juice of half a lime and sriracha.
  5. Plate your kale and top with peanuts, scallions, peanuts and chickpeas. Drizzle with dressing and serve.

 

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