Average Recipe
Prep Time
20 minutes

This recipe makes a large batch so be prepared for a big, delicious salad! It’s perfect for potlucks, parties, or if you would like to have a pre-made salad waiting for you in the fridge during the week. If you can't find Thai chili peppers at your local food co-op or health food store, then check your local Asian Market. You can also substitute the pepper in the dressing with a few pinches of crushed red chili flakes, or just omit the spice altogether.

Read more about this recipe on the blog.

Raw Thai Kale Slaw with a Creamy Ginger-Almond Butter Dressing



1 bunches lacinato kale thinly sliced
½ heads red cabbage thinly sliced
½ heads green cabbage thinly sliced
1 small sweet onion sliced into half moons
4 large carrots shredded or julienned
1 red bell peppers cut into thin strips
1 bunches fresh basil thinly sliced
1 bunches cilantro chopped
1 bunches fresh mint chopped


cups creamy roasted almond butter
½ cups water
¼ cups freshly squeezed lime juice
1 tablespoons fish sauce (I use Red Boat)
1 tablespoons maple syrup
3 cloves garlic peeled
1 inches fresh ginger
1 thai chili peppers
½ teaspoons sea salt