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A plate of Asian kale salad with almonds and peanut dressing with a fork on the plate.
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5 from 1 vote

Asian Kale Salad with Peanut Dressing

Asian kale salad with peanut dressing is a spicy-sweet vegan kale slaw with creamy peanut dressing and crunchy 5-spice toasted almonds.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course, Salad
Cuisine: Asian
Diet: Vegan
Servings: 6 servings
Calories: 256kcal
Author: Denise Perrault

Ingredients

  • ½ cup almonds roughly chopped
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 teaspoons Chinese 5-spice blend
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons smooth peanut butter or almond butter
  • 10 ounces kale chopped, 4 cups
  • 7 ounces cabbage chopped, 2 cups
  • 1 medium carrot grated or diced small
  • 1-2 medium red chilis diced or sliced
  • 1 ½ cups Adzuki beans or black beans, 1-can
  • ¼ cup mint leaves roughly chopped
  • ½ cup cilantro chopped
  • 4-6 medium green onions thinly sliced
US Customary - Metric

Instructions

  • Preheat the oven to 325 F (160 C) to make the almonds. Combine the maple syrup, soy sauce, and 5 spice blend in a small bowl, then add the almonds. Cover the almonds with the seasoning.
  • Pour the almonds into a small glass baking dish or a baking sheet lined with parchment paper. Bake the almonds for 16-18 minutes, stirring a few times until they are crunchy and the liquid is absorbed. They will dry out further when they cool.
  • Whisk the dressing ingredients in a small bowl or shake them in a jar with a lid. Mix until smooth and set aside.
  • Place the kale in a large bowl and add half the dressing. Use a hand to gently massage the kale for 1-2 minutes until it softens.
  • Add the other salad ingredients (cabbage, carrots, chilis, beans, mint, cilantro, and scallions. Then add the almonds and the remaining dressing. Mix well. 

Notes

  • Massaging raw kale with dressing softens it and reduces bitterness.
  • Although skin-on almonds are more nutritious (they have more fiber), blanched (skinless) almonds can also be used. Walnuts can also be substituted.
  • Store leftover salad in an airtight container in the fridge. It will keep for 3 days but is better if eaten the next day. 

Nutrition

Calories: 256kcal | Carbohydrates: 34g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 737mg | Potassium: 779mg | Fiber: 9g | Sugar: 11g | Vitamin A: 6474IU | Vitamin C: 64mg | Calcium: 213mg | Iron: 4mg