Although we eat dinner together most evenings, sometimes John and I crave different things. It’s no secret that I generally want something healthy and light and he is desiring something a bit more satisfying.
Most nights I can whip up something that’s a compromise – something filling but with tons of veggies like black bean tacos, Pad Thai or pizza. But other nights, we agree to disagree and go our separate ways. And on those nights I usually make a big green salad.
This salad is one that I’ve been making recently when I’m craving Thai food but don’t have time to make anything complicated. It’s not authentic by any means but certainly Thai-inspired with the peanut sauce, fresh vegetables and tofu.
The whole thing comes together in about 20 minutes, starting with the greens.
I prepare the kale by drizzling it with toasted sesame oil and agave nectar (or honey if not vegan) and massaging to flavor and soften the sometimes bitter, stiff leaves. Then I toss some lightly drained tofu in sesame seeds (a tip I learned from Sprouted Kitchen Cookbook), to give it more texture and nutritional value. If you aren’t into raw tofu (like some commenters have noted) try this easy baking method that gives it a nice bite with no additional ingredients.
Next is the dressing – my favorite part. I use my go-to 5-ingredient peanut sauce that’s the perfect balance of savory, sweet and spice. I love how it adds another layer of flavor to this crunchy, spring salad.
I don’t trust myself around peanut sauce. Whoever said 2 Tablespoons was one serving was a liar.
So easy, so fresh, so delicious. I think you’re going to love this salad. It’s
Crunchy
Filling
Light
Flavorful
Peanut-y
Sweet
Savory
Seriously healthy
& Super delicious
Bonus? It packs incredibly well for lunch! Make it in the morning or the night before and then throw it in a Tupperwear to eat later. I ate half of mine the first day and other half the next and it was just as delicious! Enjoy!
Crunchy Thai Kale Salad
Ingredients
For the Salad:
- 4-5 cups packed curly or lacinato kale
- 1/2 cup thinly sliced carrots
- 3 small radishes* (thinly sliced)
- 1/4 cup cubed firm tofu (organic, non-GMO if possible)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp agave or maple syrup (or honey if not vegan)
- 1 Tbsp sesame seeds (you’ll have leftover)
- 1 tsp lime juice
- 3-4 Tbsp peanut sauce (for topping)
For the Peanut Sauce:
- 1/4 cup salted natural peanut butter (creamy or crunchy)
- 1 Tbsp soy sauce (tamari if gluten-free)
- 2-3 Tbsp brown sugar (or sub agave, maple syrup or honey if not vegan)
- 1/2 medium lime, juiced (1/2 lime yields ~1 1/2 Tbsp)
- 1/2 tsp chili garlic sauce
- Hot water
- Sriracha (optional // for a little heat)
Instructions
- Drain tofu by wrapping in a towel and pressing gently. Let rest for 5 minutes. Then unwrap, cube and toss in sesame seeds. If you don’t like raw tofu, check out this “Make Tofu Taste Good” recipe! Just omit the sesame seeds so they don’t burn in the oven.
- Prepare peanut sauce by whisking all ingredients together except the water. Then add in 1 Tbsp very hot water a little at a time until pourable. Taste and adjust seasonings as needed.
- Add kale to a large mixing bowl and drizzle with lime juice, toasted sesame oil and agave. Massage with hands for 1 minute to incorporate ingredients and soften the leaves.
- Add kale to serving plate or bowl and top with sliced radishes, carrot and sesame-tofu. Drizzle with peanut sauce and serve immediately. Leftovers store well, even lightly dressed. Will keep refrigerated for up to a couple of days, though best when fresh.
Notes
*Nutrition information is a rough estimate for 1 salad and does not include all of the dressing – just 3-4 Tbsp.
Megan says
We tried this tonight after looking around for a way to use up the CSA radishes. Dressing the kale with honey and citrus is genius! Used tempeh in place of tofu since it was already open. The portion size is huge, we happily shared salad, no leftovers.
Yay! Thanks for the review and for sharing your modifications, Megan!
Alychap says
I made this recipe for dinner tonight. The only difference is that I substituted cucumbers for the carrots. I used baby kale; massaging it was great advice. I pressed and baked the tofu as suggested, and was glad I did. I baked the tofu for 30 minutes, but that was maybe a five minutes too long. I served this with japanese rice. I will definitely make this again, and next time I will serve it with brown rice. It was delicious and filling.
Woohoo! Thank you so much for the lovely review, Alychap! So glad you enjoyed the salad!
Natalie says
This was so delicious!!! Definitely will be making it again!
Yay! Thanks for the lovely review, Natalie! xo
Mia says
This salad is refreshing and delicious, and easy to prep, 5 stars!!! I kept the ingredients separate in the refrigerator and ate this salad all week long, the ingredients kept really well.
Whoop! Thanks for sharing, Mia!
Kimberlee says
Made the peanut sauce and holy smokes, it is so good! Normally I would shy away from something containing spice, but went for it. Very good!
Miranda says
I’ve never liked kale before but this recipe has changed that. The kale was soft and I was able to chew it for once! The peanut sauce added so much flavor too. I actually like raw tofu so that wasn’t an issue. I normally start eating it once it’s out of the package. I will definitely be eating this for lunch this week. Thanks for the amazing recipe!
We’re glad to hear that, Miranda!
Patricia says
1100 mgm of sodium per salad sure seems like a lot! Yikes!
Geri says
Hi Dana, long time blog follower here! I made this dish today and it was lovely! Thank you :)
Elena says
It looks so good, but the calories are just a little too high, unless I ate very light before.
Jenna says
This was great! I made the peanut sauce with ginger instead of the chili garlic sauce and it still turned out with enough flavor :)
Emily says
I can eat raw tofu no problem (I’ve never eaten meat so maybe that’s why), but I have issues with raw kale. Whatever concoction I followed (using honey) “massaged” into the kale made it an enjoyably edible texture! I had to sub different salad ingredients, like cucumbers, but I think the important element is the kale dressing and sauce. This was a great, simple, quick recipe. I made a huge bowl and ate it all!
Randiah says
Made this today, subbed grilled chicken for tofu and I did not use radishes, but this came out great. Simple, healthy, and tasty especially since I am addicted to peanut butter… the idea of adding oil and honey to the kale is great! I’ve always wondered how to get it less stiff when using kale raw in a salad. Great!
Meg says
This was so good! Used chunky peanut butter in the sauce which gave it a fun pad-thai texture. Also I don’t like radishes so I added in mung bean sprouts instead, and that gave it a nice little kick. This will definitely be a salad I make frequently now! Thanks :-)
Tiffany says
Guys. I discovered your website a couple of weeks ago and I’m obsessed. I’ve already made this salad three times, I’m in love with it. Love!
Winter says
This was amazing, thank you for this recipe! I’ve made this almost everyday for lunch or dinner so far- definitely a go-to salad recipe. I love nut butters, especially when it’s peanut butter in a peanut sauce :)
Nanette in so Cal says
Hello,
Please help me to start juicing again (for the 90th time). :(
How do I keep my greens from wilting and turning into mush? I can’t run to the store every other day.
A fellow shopper at Fresh & Easy told me to layer individual green(s) leaves between pieces of aluminum foil!
Please help me.
Genki Kitty says
This is the best recipe! Thank you so much- perfect for the summer season when these ingredients are in season. We have made this a few times now and I am writing a review of it on my blog. (Attached with your original link.) Thanks again!
Kelzee says
I had leftovers of your carrot soup for lunch, and this awesome salad for dinner. I am a peanut butter sauce machine!
Me too! So good. Glad you enjoyed this, Kelzee!
Hannah says
I don’t even like kale that much, and this was incredible. It’s the second time I’m making it this week (which makes it the third time I’m eating it this week!) and I’m loving it all. I don’t mind tofu raw usually, but the sesame seed trick was seriously awesome. Plus, it made my night when my 18-month old ate one bite, thought about it, and then reached for another handful. :)
Yay! Glad you enjoyed it Hannah! Thanks for sharing.
Melissa says
LOVE this recipe! Just made it tonight – quick and easy and so good! I don’t like radishes so cut those out and used cucumber, red onion, bell pepper. Yum!
Great! Glad you enjoyed it, Melissa :D
meghan says
I don’t know if it’s a typo but the recipe is labelled gluten free and contains soy sauce, one or the other should be changed.
Otherwise this sounds great!
Thanks Meghan! Added that note to the ingredients.
Gabby @ the veggie nook says
I can’t digest raw tofu well at all, but a light steam is all it takes! I definitely want to try this, with steamed tofu of course ;) Looks so satisfying but light!
Dixya @ Food, Pleasure, and Health says
peanut sauce makes everything so delicious!
Elizabeth says
Yum this looks really good! Wonder what the dressing would taste like with almond butter instead?
xx,
Elizabeth
It would be fabulous with almond butter!
Carole says
Whoa yum!!! This looks awesome!!! AND delicious :)
Shikha @ Shikha la mode says
Genius tip with the sesame-coated tofu! I’m trying to eat more salads but often find myself craving some sort of protein with it or I get hungry in like an hour afterward.
Phi @ The Sweetphi Blog says
Wow! This looks sooo yummy! I’m not vegan but I want this salad asap! The dressing and tofu sound soooo good, so does everything else that’s in there!
Christina @ but i'm hungry says
Finally, a kale salad that’s different from the ten thousand other kale salad recipes out there. I love kale salad, but I was getting bored of all the lemon juice, parm, garlic, etc. variations out there. This looks wonderful… so bright and fresh. And peanut sauce is EVERYTHING. Love it.
Count me flattered! Thanks Christina! Hope you’ll give this a try! Let’s do our part in keeping kale salads NOT boring ;D
Valerie | From Valerie's Kitchen says
This looks perfect! I love the combination of flavors and textures. Peanut sauce makes me so happy. Seriously, happy.
Dude, I know. That’s why I eat it every week (sometimes twice!)!! ;D
Richa {VeganRicha.com} says
that is one gorgeous salad. yeah i am with the no raw tofu crowd. cooked bean on that will work beautifully too!
Ceara @ Ceara's Kitchen says
This salad looks next-level nutritious and nummy! I have yet to try raw tofu (I usually lightly fry it in about a tbsp of coconut oil before eating it) but might just have to give it a go :D
I like that tip. Perhaps I’ll try it simply sauteed instead of raw next time!
Lisa @ Simple Pairings says
What a gorgeous salad. I love the sliced radishes in this, too! I’ve been on such a radish kick, so this salad is extra-appealing to me. :)
Me + radishes = besties :D Glad you two are well acquainted, too!
Meredith @ Unexpectedly Magnificent says
This looks delicious! You can never have too much peanut sauce. ;)
Charity says
This with the peanut sauce sounds fantastic! I’m always looking for new tofu ideas.
Averie @ Averie Cooks says
Looks so good & pinned! Those sesame seeds on the tofu make me just want to reach right in and snag a few bites, now!
Thanks for the share, Averie!
Jessica @ahappyfooddance says
This salad is beautiful and I love anything with a peanut sauce! I can’t wait to try!
Zunni says
Looks divine. I’m especially inspired by the peanut sauce. Raw tofu does sound a little daunting though.
Ah! Just think of the raw tofu as if it were in a spring roll. It’s absolutely perfect with the crunchy veggies and creamy peanut sauce. Give it a go, even if just a small amount!
I’ve added a tip in the recipe for raw tofu skeptics! Check it out :D
Zunni says
Looks brilliant. Great idea!
The Vegan 8 says
Looks so good Dana, especially that peanut sauce! I love making nut butter sauces that don’t use oil. Will have to try that sauce…mmmm
danielle says
Pinning and making! This sounds awesome.
P. Cruickshank-Schott says
I hope to try this as it sounds delicious. My jaw dropped at the sodium content though… Is that a typo? I use unsalted nut butter, so that might help, but is all the rest from the chili garlic sauce and soy? When I know I’m using sea salt I don’t concern myself with sodium much, but in pre-made products I expect it’s the less healthy table salt version with anti-caking ingredients and such. I was surprised at the calorie count as well, though if you are actually using this for 2 meals it’s more reasonable. Using stevia would lower the calorie count a bit… I make a dressing with almond butter, lime, and coconut aminos that has a Thai type flavor without the sweet… Again this does look and sound delicious…
I do think that’s correct, but I calculated the information using regular soy sauce instead of low sodium. So use less soy and use low sodium and you’ll see a drastic reduction there.
P. Cruickshank-Schott says
thanks so much for your response… I’ll compare various soy sauces
Maryea {happy healthy mama} says
I can’t do raw tofu {cringe}, but that sauce I can definitely get behind! A very pretty salad.
Ah! I used to be that way too, but since going mostly meat free, I’ve been relying on it more when I’m craving something filling. With the crunchy veggies and creamy peanut sauce, it’s kind of perfect!
Kristen says
I put the cut up tofu in the oven on broil for about 20 minutes to make it crunchy
Medeja says
I just love the colors and flavors! Sauce sounds especially good!