Kale Slaw


This kale slaw recipe has been altered from the original recipe, “Asian Kale Salad With Creamy Ginger Peanut Dressing,” by Jennifer Segal. I did use peanut butter that doesn’t have oil added. To eliminate the fat from the peanut butter I am sure you could use pb2.

kale slaw ingredients

Kale Slaw

Course Salads
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people


For the Salad

  • 4 cups curly kale thick stems removed and make sure kale is dry
  • 2 cups shredded carrots
  • 1 red bell pepper
  • 1 cup shredded radish
  • 3/4 cup slivered almonds
  • 1/2 cup chopped cilantro

For the Dressing

  • 3 Tbsp creamy peanut butter
  • 3 Tbsp rice vinegar ( I have used regular vinegar too)
  • 1 Tbsp fresh lime juice
  • 1 Tbsp soy sauce
  • 3 Tbsp light agave nectar
  • 1 Tbsp sugar
  • 1 large clove garlic roughly chopped
  • 1 inch square piece of fresh ginger peel and roughly chop ( I have used 1 tsp of ginger powder)
  • 1/2 tsp sriracha


  • preheat the oven to 350. Line the baking sheet with parchment paper
  • bake the almonds until lightly golden brown about 5-10 minutes. Keep a close eye on them or they will burn.
    kale slaw ingredients
  • Combine all the salad ingredients in a large mixing bowl
  • combine all of the ingredients for the dressing in the food processor or blender; process until smooth and creamy. If you think the dressing is too thick slowly add a little water till you get your desired consistency.
    kale slaw ingredients
  • pour dressing over the salad and toss well. Serve immediately!
  • Note: If you are not eating the slaw right away leave the dressing and almonds off. When are ready to eat add the dressing and almonds.
  • kale slaw ingredients
  • kale slaw ingredients
  • Kale Slaw dressing

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