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!
1/4 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
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.
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
Keywords: gluten free, salad, kale, tuscan kale, dinosaur kale, chopped, summer, lunch, dinner, meals, vegan, keto, low carb