Kale, Cabbage, and Mint Salad with Peanut Dressing

5 from 3 votes

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A must-try substantial salad of hardy greens with a creamy nutty dressing.

Kale, Cabbage and Mint Salad with Peanut Dressing

Oh, for those of you who don’t think a green salad can be satisfying and satiating, this is a must-try. The kale and cabbage are dense and crunchy, and the dressing is creamy and thick. It’s a stick-to-your-ribs salad…which is a funny thing to say about a greens salad. It’s the opposite of a light and fluffy pile of leaves!

This salad can certainly be a vegetarian meal all by itself. The greens definitely hold their own against the dressing in a rugged slaw-like way. And the fresh mint lifts all of the flavors.

Or, you could serve this kale salad alongside some Thai Chicken Thighs for dinner or with a tuna melt for a satisfying lunch. You might also cube up some baked chicken breasts and add them to the salad for an all-in-one meal. And if you like this, you’ll also want to check out Indonesian Chicken Salad and Chicken Satay Salad.

Person tossing a Kale, Cabbage and Mint Salad with Peanut Dressing.

Kale, Cabbage, and Mint Salad with Peanut Dressing: A must-try substantial salad of hardy greens with a creamy nutty dressing.

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Ingredients for Kale Salad with Peanut Dressing

For the peanut dressing:

This peanut dressing is super versatile — you can toss it with any number of vegetables for a salad or drizzle it over simply steamed or roasted vegetables, like butternut squash, cauliflower, or broccoli. And you can also toss it with pasta — Italian-style dried pasta or Asian noodles. 

  • Peanut butter – I recommend using the creamy kind unless you want a slightly chunky peanut dressing.
  • Soy sauce – The savoriness really balances the sweetness of the peanut butter.
  • Lime juice – Brightens up the dressing and makes it super fresh.
  • Chili paste – You could also substitute 1/2 teaspoon or so of red pepper chili flakes.
  • Honey – Sweetness adds the final element to this perfectly balanced dressing. Use agave as a substitute to keep this salad vegan.
  • Garlic – Mince it finely.
Kale, Cabbage and Mint Salad with Peanut Dressing on a white plate.

For the Salad:

  • Cabbage – Napa cabbage is the best variety for this salad because it’s a little more delicate than other types of cabbage.
  • Kale – You can use any kind of kale you want — I like to use baby kale or (as in the photos) thinly sliced lacinato kale. See below for more lettuce options!
  • Mint – The mint adds brightness against the earthy richness of the peanut butter. If you happen to have some Thai basil on hand, use that instead of the mint, or sub in for half of the mint.
  • Radishes – Add a bit of brightness and crunch.

Greens Variations

You can use a combo of other hardy lettuces here. As you can see from the mix of kale and cabbage, a blend gives the salad additional interest and texture. Spinach is another good possibility subbed in for the kale; romaine and iceberg also work. The spicy bite of some arugula would be nice, or the bitterness of some frisee or mizuna.

Don’t be tempted to use delicate leafy greens like Boston or bibb lettuce — they won’t stand up to the dressing. (And absolutely no on the dainty mesclun!)

Kale, Cabbage and Mint Salad with Peanut Dressing on a plate with grains and meat.

How to Make Kale Salad With Peanut Dressing

  1. Make the dressing: Blend together the peanut butter, hot water, soy sauce, lime juice, chili, honey, and garlic.
  2. Assemble: Mix together the vegetables, then coat with the dressing and toss. That’s it!

Kitchen Smarts

If the dressing is too thick, you can add a bit more hot water to thin it out. Also, use agave instead of honey if you want this to be a vegan dressing/salad.

What to Serve With Kale, Cabbage, and Mint Salad with Peanut Dressing

Plate with Kale, Cabbage and Mint Salad with Peanut Dressing, grains, and chicken.

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5 from 3 votes

Kale, Cabbage, and Mint Salad with Peanut Dressing

A must-try substantial salad of hardy greens with a creamy nutty dressing.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 People
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Ingredients 

For the Peanut Dressing

  • ½ cup creamy peanut butter
  • ¼ cup hot water
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • ½ teaspoon chili paste (or 1/2 to 1 teaspoon dried chili flakes)
  • 1 tablespoon honey
  • ½ teaspoon minced garlic

For the Salad

  • 4 cups slivered cabbage (preferably napa)
  • 4 cups slivered kale
  • ½ cup mint leaves
  • 1 cup thinly sliced radishes

Instructions 

  • Put the peanut butter, water, soy sauce, lime juice, chili paste, honey, and garlic in a food processor or blender and process until smooth.
  • In a large bowl combine the spinach, cabbage, mint leaves and radishes. Drizzle over the dressing and toss.

Notes

This peanut dressing is super versatile — you can toss it with any number of vegetables for a salad or drizzle it over simply steamed or roasted vegetables, like butternut squash, cauliflower, or broccoli. And you can also toss it with pasta — regular old boxed pasta, or Asian noodles.   
Use agave instead of honey to make this a vegan dressing.

Nutrition

Calories: 268kcal, Carbohydrates: 22g, Protein: 13g, Fat: 17g, Saturated Fat: 4g, Sodium: 697mg, Potassium: 838mg, Fiber: 4g, Sugar: 9g, Vitamin A: 7174IU, Vitamin C: 109mg, Calcium: 194mg, Iron: 2mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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5 Comments

  1. Tina says:

    Such a yummy spring salad! Love the dressing too.

  2. Lorraine says:

    I used a little rice vinegar to add some tang. Just a personal preference. Was delicious w/o it tho

    1. Katie Workman says:

      nice!

  3. vanessa says:

    In the ingredients you wrote 1 Tbsp honey but in the directions you mentioned brown sugar. Just wanted to make sure which one you used.

    1. Katie Workman says:

      Hi! Sorry I changed my mind midway through recipe and used honey, but really you can use either! Made the adjustment.