Hey there! If you love a salad with a satisfying crunch, this is for you. This roasted peanut kale crunch salad is the perfect mix of nutty, crispy, and fresh. The roasted peanuts give it a rich, deep flavor, while the kale brings in all the nutrients. And let’s not forget the tangy dressing that ties everything together.
Oh, and the best part? It’s super easy to make. Let me show you how.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large mixing bowl
- Baking sheet
- Small saucepan
- Sharp knife
- Cutting board
- Whisk
- Measuring spoons and cups
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $6
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Calories per serving: 290
- Cook method: Roasting, No-Cooking Required
- Season: Best in Summer, but great year-round
- Course: Salad
- Cuisine: International
- Diets: Vegetarian, VeganDiet, GlutenFreeDiet, DairyFreeDiet
How to Make Roasted Peanut Kale Crunch Salad
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 cups chopped kale (stems removed)
- 1 cup roasted peanuts
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup green onions, chopped
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/4 tsp salt
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Roasted peanuts | Cashews, almonds, or sunflower seeds |
| Kale | Spinach or romaine lettuce |
| Maple syrup | Honey or agave syrup |
| Soy sauce | Tamari or coconut aminos |
| Sesame oil | Olive oil or avocado oil |
| Lime juice | Lemon juice or apple cider vinegar |
Instructions
- Roast the peanuts – If your peanuts are raw, spread them on a baking sheet and roast at 350°F for 8-10 minutes. Let them cool.
- Prep the kale – Remove the tough stems, chop the leaves, and massage them with your hands for about 2 minutes to soften them.
- Chop the veggies – Thinly slice the cabbage, grate the carrots, and chop the cilantro and green onions.
- Make the dressing – In a small saucepan, mix peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, grated ginger, garlic, and salt. Warm it over low heat for a minute, stirring to combine.
- Assemble the salad – In a large bowl, toss the kale, cabbage, carrots, green onions, and cilantro.
- Add the dressing – Pour the dressing over the salad and toss everything together until well coated.
- Top with peanuts – Sprinkle the roasted peanuts on top for that satisfying crunch.
- Serve immediately – Enjoy it fresh, or let it sit for a few minutes to let the flavors mix.
Helpful Tips
- Massage the kale for a softer texture and better taste.
- If you prefer extra crunch, add some toasted sesame seeds or crispy chickpeas.
- Adjust the sweetness and saltiness of the dressing to your liking.
- Let the salad sit for 10 minutes before serving to let the flavors blend.
- Store the dressing separately if you want to make it ahead.
What to Serve with Roasted Peanut Kale Crunch Salad
This salad is great on its own, but if you want a complete meal, here are some ideas:
- Grilled chicken or tofu
- A side of quinoa or brown rice
- A light soup like miso soup or lentil soup
How Do You Serve the Recipe?
This salad looks best in a large bowl, topped with extra peanuts and a drizzle of dressing. Use tongs or a serving spoon to toss it right before serving.
Where Do You Serve This Recipe the Most?
This is perfect for meal prep, picnics, and work lunches. It stays fresh for hours, and the flavors get even better over time. It’s also great for summer cookouts and family gatherings.
Storage
Short-Term Storage (Room Temperature)
- If serving within a few hours, keep the salad covered at room temperature.
- Do not add the dressing until just before serving to keep the veggies crisp.
Refrigeration
- Store the salad in an airtight container in the fridge for up to 3 days.
- Keep the dressing separate and add it before eating.
Freezing
- This salad is not freezer-friendly because kale and cabbage don’t hold up well when thawed.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but store the dressing separately to keep the kale from getting too soft. Just mix everything when you’re ready to eat.
Can I use a different type of nut?
Yes, cashews, almonds, or sunflower seeds work well if you don’t have peanuts.
How can I make this salad more filling?
You can add grilled tofu, chicken, or cooked quinoa to make it a complete meal.
Is this salad kid-friendly?
Yes! The sweet and nutty dressing makes it more appealing to kids. You can also chop the ingredients smaller for easier eating.
What’s the best part of this salad?
The crunch! The roasted peanuts and fresh veggies make every bite satisfying.
Meta Description
Roasted Peanut Kale Crunch Salad Recipe – a nutty, crunchy, and fresh salad with a creamy peanut dressing. Perfect for meal prep, picnics, and light lunches.