Kale Peanut Salad

Nutrition · per serving

Steps

1. 1

   Roughly chop the kale: remove the stems, tear the leaves into bite-sized pieces, and roughly chop. Grate the carrot and slice the spring onions into rings.

   150 g Kale, stemmed and roughly chopped80 g (1 medium) Carrot, coarsely grated2 stalks (approx. 40 g) Spring onions, finely sliced
2. 2

   In a medium bowl, combine peanut butter, tamari, rice vinegar, lime juice, honey, garlic, and sesame oil; whisk or stir with a fork until smooth. Gradually add warm water by the tablespoon until the consistency is creamy but pourable. Stir in chili flakes, salt, and pepper to taste.

   20 g (1½ tbsp) Creamy peanut butter (unsweetened if possible)15 g (1 tbsp) Tamari (gluten-free soy sauce) or soy sauce15 g (1 tbsp) Rice vinegar30 g (juice of 1 lime) Lime juice10 g (2 tsp) Honey or agave syrup1 small clove (approx. 3 g) Garlic, finely chopped or pressed5 g (1 tsp) Sesame oil30–45 g (2–3 tbsp) Warm water for thinningto taste (½–1 tsp / 1 small chili) Chili flakes or fresh chili, finely choppeda pinch (to taste) Saltto taste Black pepper
3. 3

   In a small pan, heat the oil over medium heat and toast the chopped peanuts for 1–2 minutes until fragrant. Caution: do not burn. Remove from heat and let cool slightly.

   5 g (1 tsp) Neutral oil for frying (e.g., sunflower or canola oil)40 g Roasted peanuts, roughly chopped
4. 4

   Place the kale in a large bowl and pour the prepared dressing over it; using your hands or two large spoons, massage the kale vigorously for 1–2 minutes until the leaves become slightly softer and shiny (this makes it more tender and flavorful).

   150 g Kale, stemmed and roughly chopped20 g (1½ tbsp) Creamy peanut butter (unsweetened if possible)
5. 5

   Add the grated carrot and spring onions to the marinated kale and gently fold in. Sprinkle with the roasted peanuts and optional sesame seeds.

   80 g (1 medium) Carrot, coarsely grated2 stalks (approx. 40 g) Spring onions, finely sliced40 g Roasted peanuts, roughly chopped5 g (1 tsp) Sesame seeds (optional), lightly toasted
6. 6

   Let the salad sit for 5 minutes to allow the flavors to meld. Taste again and adjust seasoning with additional lime juice or tamari if needed.

   30 g (juice of 1 lime) Lime juice15 g (1 tbsp) Tamari (gluten-free soy sauce) or soy sauce
7. 7

   Divide onto two plates and serve with lime wedges.

   optional Lime wedges for serving

Origin & History

Salads with kale are common in Northern Europe but have often been combined with global dressings in modern cuisine. The combination of kale and peanut-based dressings comes from fusion influences from Southeast and South Asia, where peanut and lime flavors are frequently used together.