This healthy recipe for gluten free kale salad with peanut dressing is vegan and keto/low carb friendly. The dressing is easy to make and goes so nicely with this raw, chopped salad. This is such a simple summer salad!
I like to use Tuscan Kale (dinosaur kale) for this recipe, but you could use whatever type of kale you have on hand. The key to a great kale salad is removing the bitter stem. That center, thick stem has to be removed! It makes a huge difference in how your salad tastes.
I grow kale in my garden beds every year. In the PNW it will last well into the winter months. You could also grow it on a pot on your patio. It is a really pretty plant that keeps producing with little care. I also keep a plant growing in my greenhouse all winter.
What is the best kale for salads?
My preference is Tuscan Kale (also known as dinosaur kale). It has a mild flavor, beautiful dark green leaves and holds up well after the dressing is added.
I've also used Curly Kale for salads, but it has a greener, more powerful flavor. In both case be sure to remove the thick center stem from your kale before you use it. This will make a huge difference in the taste of your final product.
How long does this kale salad last in the refrigerator?
A kale salad that you've already added dressing to will last up to five days in the refrigerator. Because of kales thick leaves it won't wilt like lettuce after you have added dressing.
I actually prefer this salad on day two after the flavors have mixed together and the kale leaves are thoroughly coated in the peanut dressing. This is a great dish to make the day before and have it ready to go in the refrigerator for a gathering or meal.
If you like this recipe you might also enjoy:
Air Fryer Sweet Potato Wedges
Gluten Free Homemade Ranch Dip
Easy Pea Salad
Seven Layer Salad
Gluten Free Coleslaw
Sugar Free Broccoli Salad
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Kale Salad with Peanut Dressing
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free kale salad with peanut dressing is vegan and keto/low carb friendly. The dressing is easy to make and goes so nicely with this raw, chopped salad. This is such a simple summer salad!
Ingredients
¼ cup Peanut Butter, creamy style
2 Tbsp. Rice Vinegar
1 Tbsp. Olive Oil
1 Tbsp. Coconut Aminos
1 Tbsp. Lime Juice
2 tsp. Granulated Sugar
6 cups Tuscan Kale (dinosaur kale)
2 Carrots, finely sliced
1 small White Onion, finely chopped
Salt and Pepper to taste
Instructions
In a bowl or glass jar blend together the peanut butter, rice vinegar, olive oil, coconut aminos, lime juice and sugar. I like to use my immersion blender or drink frothing attachment for my hand held KitchenAid mixer.
Wash you kale under cold water. Wash and peel the carrots.
Remove the stem from the kale and chop it up. Place it in a large bowl.
Using a knife or mandolin thinly slice the carrot into rounds. Place into bowl.
Remove the ends and outer peel from the white onion. Finely chop and then place in the bowl.
Pour the dressing over the kale, carrots and onion. Stir to coat the vegetables with the dressing. Sprinkle a pinch of salt and pepper over the salad.
Store in an air tight container in the refrigerator for up to five days.
Notes
I like this salad best the second day. It is perfect to make the day before for a gathering or meal.
- Prep Time: 15 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Gluten Free
