Kale Red Cabbage Salad

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WHAT'S SPECIAL
What sets this red cabbage and kale salad apart is its unique combination of exotic, Thai-inspired ingredients and flavors. Adding peanut butter to the dressing gives a rich, creamy texture, while kale and red cabbage provide a nutritious base rich in vitamins and antioxidants. This salad is particularly refreshing and filling.

Kale Red Cabbage Salad

Indulge in a healthy and hassle-free Kale Red Cabbage Salad that's bursting with flavor and goodness. This salad brings together the crispiness of kale and red cabbage, the creaminess of avocado, the freshness of cucumber, and the protein-packed goodness of chicken. Tossed in a Thai sauce with peanut butter and zesty lime, this salad is not only delicious but also a breeze to make. Enjoy a satisfying meal that's both nutritious and easy to whip up in no time.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Equipment

  • 2 mixing bowls
  • whisk
  • Salad serving bowl or platter
  • frying pan

Ingredients
  

Salad

  • 2 cups kale (150 g -chopped)
  • 4 cups red cabbage (350 g -thinly sliced)
  • 1 cucumber (diced)
  • 2 avocados (sliced)
  • 4 chicken breasts (shredded or diced)
  • 1 tbsp cooking oil
  • 4 tbsp peanuts

Thai sauce (See Thai Sauce Recipe)

  • 2 tbsp peanut butter (creamy)
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • ½ lime (juiced)
  • 2 tbsp water  (adjust for desire consistency)
  • 2 tbsp honey  (or maple syrup)
  • 1 tbsp sesame oil
  • 1 clove garlic

Instructions
 

Salad

  • Wash the kale and chop it. Slice the red cabbage. In a mixing bowl, combine the chopped kale and thinly sliced red cabbage.
  • Dice the cucumber and slice the avocado. Add the diced cucumber and sliced avocado to the bowl.
  • Heat the cooking oil in a frying pan and cook the chicken breasts. Set the chicken aside.

Thai Sauce

  • In a separate mixing bowl, whisk together the ingredients for the Thai sauce.

Assemble the Salad

  • Dice or shred the chicken. Top the salad with cooked chicken breast.
  • Drizzle the Thai sauce over the salad, tossing gently to coat all the ingredients evenly.
  • In a dry skillet or frying pan over medium heat, add the peanuts in a single layer. Toast them, stirring occasionally, until they turn golden brown and become fragrant, about 5-7 minutes. Keep a close eye on them to prevent burning.
  • Once toasted, transfer the peanuts to a cutting board and let them cool slightly. Then, chop them into smaller pieces using a sharp knife.
  • Sprinkle the chopped toasted peanuts over the salad just before serving for an added crunch and nutty flavor.
  • Serve the Kale Red Cabbage Salad immediately, garnished with additional lime wedges. Enjoy!

Notes

  • Feel free to customize the salad with additional vegetables, such as bell peppers, carrots, or cherry tomatoes.
  • For a vegetarian version, omit the chicken or substitute it with tofu or chickpeas.
  • This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Add the avocado just before serving to prevent browning.
Keyword Dairy free, gluten free, Healthy, Salad, Thai salad

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