Asian Kale Salad Recipe
Prep Time
20 mins
Total Time
20 mins
Course: Salad
Servings: 6 servings
Calories: 203 kcal
Author: Diana Johnson
  • 1 large bunch of kale
  • 20 sugar snap peas
  • 6 mini bell peppers
  • 1/4 cup honey
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons vegetable oil I used melted coconut oil
  • 3 tablespoons peanut butter crunchy or creamy
  • 2 tablespoons soy sauce We love Aloha shoyu
  • 2 tablespoons lime juice
  • 2 tablespoons grated ginger our favorite microplane grater
  • 1 clove large garlic grated
  1. Slice the stems out of the kale (you can save the stems for making veggie stock) and chop the kale into bite sized pieces.
  2. Slice the peas into 1/4 inch chunks.
  3. Use a mandoline to slice the bell peppers very thinly.
  4. Place all the dressing ingredients in a food processor and pulse until well mixed.
  5. Toss the salad and dressing ingredients in a large bowl to serve immediately, or chill salad and dressing separately and toss together when ready to serve.
Recipe Notes

Approximate cost/serving: We grow our own kale and peas which greatly cuts the cost. You can also get them along with mini peppers and Adams Peanut Butter in bulk at Costco. This ended up costing us just $2.40 so about 60 cents per serving.

Vegetarian/Gluten Free: Yes to both, just make sure to go with a gluten free soy sauce. Also vegan and dairy free.

Nutrition Facts
Asian Kale Salad Recipe
Amount Per Serving
Calories 203 Calories from Fat 102
% Daily Value*
Fat 11.35g17%
Saturated Fat 6.51g41%
Cholesterol 6.67mg2%
Sodium 59.28mg3%
Carbohydrates 21.93g7%
Fiber 3.81g16%
Sugar 12.95g14%
Protein 4.59g9%
* Percent Daily Values are based on a 2000 calorie diet.