How is it possible that I have only made four salads for Robust Recipes?
This needs to be remedied immediately by this Kale Thai Salad with Peanut Dressing!
You may not believe it, but I make salads a lot. They are so easy to make and healthy to eat. Usually I just throw some spinach or kale into a large bowl and add in whatever kinds of fruits or veggies need to be eaten and top it with a homemade vinaigrette.
Bam! Lunch is served!
The issue is, I never make a salad with the intention of it being a collaborated recipe. Salads are usually a way for me to use up leftovers.
After eating this salad I definitely need to write more salad recipes, because this is by far one of the best salads I have ever eaten, even better than a salad at a restaurant. Well, duh! No, I’m not just saying this to make myself look good. It’s all true.
I mean, come on, this salad is filled with hearty kale, cool crunchy bell pepper, refreshing cucumbers, shredded carrots and purple cabbage, sweet mango, buttery edamame, sweet crunchy roasted cashews, loads of cilantro, and scallions.
And it is topped with the most amazing peanut dressing! It is peanut-y, ginger-y, garlicky, slightly salty, slightly spicy, and perfectly sweetened.
This peanut dressing is what dreams are made of. It’s so good that it makes me weak at the knees just thinking about it!
I had originally planned to put some chicken breast in this salad, but nixed that once I saw how huge it was getting with all the veggies. Chicken or shrimp would make a great addition to this salad if you wanted to add in more protein, but it is not needed.
I found there was enough protein from the edamame, cashews, and peanut dressing to satisfy my hunger. It has been two and a half hours since I ate this baby for lunch and I am still full.
This salad is so simple to put together; it only takes 35 minutes and is totally satisfying, healthy, and impressive.
I mean, come on, look at those colors! Maybe I should have named this salad,” Rainbow Thai Salad?”
This salad is perfect for a quick weekday lunch or a leisurely weekend dinner shared with family or friends. Enjoy!
- FOR PEANUT DRESSING:
- 2 tablespoons creamy natural peanut butter
- 1 tablespoon honey (or more if desired)
- 1 tablespoon soy sauce (use gluten-free-friendly for gluten-free eaters)
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional)
- 1-2 large garlic cloves, minced
- 2 inches fresh ginger, grated
- FOR SALAD:
- 1 bunch kale, washed, stemmed and roughly chopped
- 1 tablespoon olive oil
- 1 cup roasted cashews (see instructions if you need to roast your cashews)
- 1 10 ounce bag of frozen organic edamame (shelled soybeans)
- 1 red bell pepper
- 1 ripe mango
- ½ seedless cucumber
- 2 handfuls shredded carrots (I used pre-shredded carrots from the store)
- 2 handfuls shredded purple cabbage (I used pre-shredded cabbage from the store)
- 3 scallions
- 3 tablespoons fresh cilantro
- FOR PEANUT DRESSING:
- Combine all ingredients for the peanut dressing in a small mixing bowl. Add about ¼ cup filtered water, a little at a time, and mix until combined. Add more water until the dressing is a pourable consistency. You shouldn’t need much more than ¼ cup. Set aside.
- FOR THE SALAD:
- Cook the edamame according to package directions (mine took about 3 to 4 minutes of simmering). Drain edamame and set aside to cool. Measure out 1 cup and reserve the remainder for another use.
- If you need to roast the cashews place them on a rimmed cookie sheet and roast in a 350 degree oven for 10 to 15 minutes, stirring halfway through. They should be slightly browned. Remove from oven and set aside to cool.
- Place your kale and olive oil into a large salad bowl. Use your hands to massage the kale so that the kale has become tender. (If you are using another type of greens then skip the massaging step).
- Next, chop up your veggies. Chop your red bell pepper into bite-sized pieces. Peel and cube the mango. Chop the seedless cucumber into moon shapes (if not seedless then scoop out the seeds with a spoon before chopping). Chop the scallions and roughly chop the cilantro.
- Arrange the veggies on top of the bed of kale by laying the chopped bell pepper, mango, cucumber, 1 cup cooled edamame, purple cabbage, and shredded carrots in lines. Then top with the roasted cashews, scallions, and cilantro.
- Pour the peanut dressing over the salad and toss the salad to combine the ingredients. Serve immediately.
- Store the salad in an airtight container in the refrigerator for up to 1 day, although it is best eaten when fresh. It is best to store the peanut dressing and the salad separately and add the peanut dressing as needed to individual servings.