This Thai-inspired kale and cabbage salad is bursting with freshness, crunch, and flavor. Chopped kale and a mix of red and green cabbage form the base of the detoxifying salad, while cucumber, bell pepper, Thai basil, fresh cilantro, and hot chili peppers add layers of color, texture, and heat. The creamy chili-lime peanut dressing ties everything together with a perfect balance of zesty, spicy, and savory-sweet notes. Packed with antioxidants, and anti-inflammatory compounds, this salad works beautifully as a light main dish or a flavorful side.
Ingredients
Salad
½ bunches
curly kale
chopped
2 cups
chopped
green cabbage
2 cups
chopped
red cabbage
1 large
English cucumbers
sliced
1 large
red bell peppers
chopped
3
green onions
thinly sliced
1 small bunches
Thai basil
1 cups
cilantro
chopped
1
serrano chili peppers
sliced
Dressing
⅓ cups
creamy peanut butter
2 tablespoons
lime juice
2 tablespoons
wheat-free tamari
1 tablespoons
maple syrup
(optional)
2 teaspoons
brown rice vinegar
1 teaspoons
sriracha
3 cloves
garlic
crushed
2 teaspoons
finely grated
fresh ginger
