Thai Peanut Kale Salad
Check out that perfect peanut drizzle-mmmm. I have another Kale salad recipe for ya! I have been in such a Kale kick lately (can’t ya tell)- mostly because I had a ginormous family sized bag from Costco all to myself. I was eating kale for breakfast, lunch, and dinner (literally). Kale in my breakfast smoothies, & Kale salads for lunch and dinner. I finished off the huge bag of Kale in 4 days. That takes some skill. I should have taken a photo of the size of the bag- but if you shop at Costco, you know it was huge!
Today I am going to share with you another asian-inspired dish. Actually, Panera’s Thai chicken salad inspired this recipe. It is my favorite “take-out” food item and the only thing I ever order from Panera. I don’t eat out much (#poorgirlprobs #glutenfreeprobs) but I love to make healthier copycats of restaurant food. I think that I matched the peanut sauce they serve with the salad very closely to my peanut dressing.
This is my favorite dish that I have made recently, so I hope you love it as much as I do! I am including the nutrition info once again because I know my readers love that 🙂
This recipe makes 4 main dish size servings, or about 8-10 side dish servings. I think it is best as a main dish (bc I like big salads of course) but it would also be a great addition to a barbecue/party/get together. I paired mine with fiery 5 pepper grilled chicken for some added protein. I highly suggest serving this with chicken, or even shrimp! I think I will try it with shrimp next time. The nutritional information does not include the protein (FYI).
Ingredients
- 1.00 oz, Hot Water ~ Plain
- 1.00 tbsp(s), Honey
- 2.00 tbsp(s), Rice Vinegar
- 1.00 tbsp (15mL), Gluten Free Soy Sauce
- 4.00 Tbsp (32g), Organic Creamy Peanut Butter
- 1.00 large, Red Bell Pepper
- 1.50 cup raw, Shredded Carrots
- 40.00 Pods (34g), Peas, Raw
- 10.00 cups (85 g), Fresh Kale Greens
- 2.00 tbsp(s), Coconut Sugar, Organic
- 1.00 fruit, Lime Juice – 1 Fruit
- 1.00 tbsp(s), Ginger root – Raw
- 127.50 g (3 oz) about 1 cup, Red Cabbage, Shredded
- 1.00 tsp, Crushed Red Pepper Flakes
Directions: Begin by adding chopped kale to a large bowl. Pour 1-2 tbsp of lemon juice on the Kale and massage it with your hands. Then, begin chopping the red bell pepper into thin slices. Toss those into the bowl. Measure out 1.5 cups of shredded carrots and red cabbage and toss those into the bowl as well. Next, measure out about 4 cups ( about 40) sugar snap peas and chop them into thirds/fourths. Give everything a good toss and begin working on the dressing.
Add the peanut butter, rice vinegar, soy sauce, honey, and coconut sugar to a bowl. Whisk everything together well. Then chop up fresh ginger and add one tablespoon to the bowl. Add the crushed red pepper and lime juice and whisk well. Then add about 1-2 tbsp of hot water to the dressing and whisk well. Feel free to play with the water amount used to make the dressing as thick/thin as you prefer it.
Now, from here you can either add all of the dressing to the kale salad and mix well (if are serving all of it immediately) or you can add the dressing to each serving when you are ready to serve it. I just drizzled the dressing on the my salad individually because I made a big batch to enjoy for my work lunches.
I highly suggest serving this with grilled chicken or shrimp! It will add some extra protein (even though this salad has 11 grams on its own) to help keep you full & build/repair those muscles!
Let me know in the comments below: What is your favorite menu item from Panera??? Do you always order the same food out, or are you more adventurous than me? Let me know if you try the recipe & how you like it!
P.S. sorry I didn’t get many photos of this salad during the preparation process. I was too hungry & anxious to start eating :0
| Servings 4.0 | |
| Amount Per Serving | |
| calories 234 | |
| % Daily Value * | |
| Total Fat 9 g | s13 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 386 mg | 16 % |
| Potassium 373 mg | 11 % |
| Total Carbohydrate 36 g | 12 % |
| Dietary Fiber 7 g | 27 % |
| Sugars 17 g | |
| Protein 10 g | 19 % |
| Vitamin A | 327 % |
| Vitamin C | 299 % |
| Calcium | 14 % |
| Iron | 18 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
