Asian Kale Salad with Peanut Dressing

Asian kale salad with peanut dressing is a vegan slaw with nutritious veggies, fresh herbs, and beans dressed with creamy 4-ingredient peanut dressing and Chinese 5-spice toasted almonds.

We include this recipe in our selection of hearty vegan salad recipes, which means it's delicious as a side dish with all the nutrients and satisfaction for a mighty fine main dish in one massive bowl.

Why You'll Love This Recipe

If this is your first time using raw kale, we have a simple trick of massaging it that will transform you from skeptic to kale lover in minutes. 

Fiber, vitamin C, and protein – this satisfying Asian kale slaw has it all!

Our signature Chinese five-spice almonds are crunchy, gooey, and so delicious you'll struggle to get them on the salad without eating the entire bowl.

Ingredients, Notes, and Substitutions

Cabbage. Any cabbage can be used for this recipe. I used green cabbage, but purple cabbage will add a vibrant color. You can also use a prepared slaw bag with red cabbage and grated carrot that you can find in grocery stores.

Kale. Dark green, curly kale is most common; you can often find it conveniently shredded or chopped. For a naturally softer, less chewy kale, consider baby kale. Dinosaur kale, or Italian or Tuscan kale, has smaller leaves that are easier to handle. They are all options, including anything growing in your garden or finding at the farmer's market.

Adzuki beans. They look like small, firm black beans (which make a great substitute). Use 1 regular can of Adzuki beans or 1 ½ cooked cups if you make them from dry. Edamame could also be used.

Fresh chili. Because we love extra spice, I added 2 small red chilis, deseeded and diced. You can also use a small jalapeno or add half a chopped red bell pepper or a small, long salad of red pepper. If you want spice without chilis, consider adding a pinch of cayenne pepper or red chili flakes to the dressing.

Scallions. Also known as green onions, they have a more mellow flavor than red onions, but you can substitute with them or consider ¼ cup of shallots.

Soy sauce. Stick with traditional dark soy sauce or light soy sauce for less sodium. Coconut aminos or Tamari are great gluten-free options.

Almonds. Use raw almonds, not the roasted kind that has oil and salt. I like skin-on almonds for the extra fiber, but you could use blanched almonds (the white kind). Walnuts are a good substitute.

Peanut butter. Smooth peanut butter makes the creamiest dressing. Almond butter is a good substitute, but you could also use sunflower seed butter. Turn this into a tahini dressing by replacing the peanut butter with the same amount of good-quality tahini.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

You can add a variety of other veggies to compliment the Asian flavors of this yummy salad, including cucumber, snap peas, mung bean sprouts, pea pods, or water chestnuts (to name a few).

Consider mandarin oranges or even tiny pineapple cubes if you want something a little sweeter.

Finally, if you want to skip the beans, substitute with crispy tofu cubes (air fry or baked) as a source of plant-based protein.

Step-by-Step Instructions

Step 1: Mix maple syrup, soy sauce, and Chinese 5-spice powder in a small bowl, then add the almonds. Bake the almonds for 15-18 minutes until they are gooey and crunchy.

Step 2: Whisk the dressing ingredients.

Step 3: Place the kale in a large salad bowl. Massage the kale with half the dressing. Let it sit for 5 minutes.

Step 4: Mix in the rest of the salad ingredients, the almonds, and the rest of the dressing.

Serving Suggestions

Prep this salad for multiple lunches by massaging the kale with half the dressing and storing it in the fridge. Then make individual portions when needed by adding veggies, a few almonds, and a bit of leftover peanut dressing.   The kale will last dressed for 4 days.

Frequently Asked Questions