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 or Grilled Soy Ginger 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.

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.

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!)

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!

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

Thai Green Chicken Curry

How to Bake Salmon

Sautéed Corn and Zucchini in Lemony Browned Butter

More Kale Salad Recipes

• Kale Crunch Salad
• Romaine and Kale Salad with Lemon Dressing
• Romaine, Kale, and Broccoli Salad
• Kale Quinoa Salad