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Gluten Free Kale Salad with Peanut Dressing

a large bowl of gluten free kale salad with peanut dressing

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.

a large bowl of gluten free kale salad with peanut dressing

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!

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Gluten Free Kale Salad with Peanut Dressing

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Diet: Gluten Free
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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

Scale

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

Gluten Free Coleslaw

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.

I make this salad multiple times during the summer. It's so simple to make and is even better the second night after the cabbage has marinated in the sauce.

I like to use the prepackaged coleslaw mix. I usually buy the package with carrots in it, but if you are Keto or low carb you can get the bags without carrots. You could also finely chop up heads of cabbage on your own.

As we start to get cabbage from the garden I will chop up my own cabbage and run carrots through the food processor or mandolin slicer for this salad.

If you are looking for more cabbage recipes try my Thai Style Cabbage Salad, my Southwestern Style Coleslaw, my Easy Apple Slaw with Poppyseed Dressing, or my Pineapple Coleslaw.

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Ingredients

Coleslaw Mix
Mayonnaise
Apple Cider Vinegar
Dijon Mustard
Celery Seeds
Sea Salt
Coarse Ground Black Pepper

Instructions

In a large bowl pour the bags of coleslaw mix.

In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.

Pour the dressing over the coleslaw mix and stir until it is all coated.

Store in your refrigerator for at least 2 hours before serving.

Supplies

Frequently Asked Questions

Does coleslaw have gluten in it?

This largely depends upon what type of vinegar you use. Malt vinegars are made from barley and would contain gluten. In this recipe I use apple cider vinegar which is usually safe.

As always make sure you read the label to make sure nothing that contains gluten has been added to the apple cider vinegar. I like the tanginess the apple cider vinegar adds to the salad.

Is coleslaw ok on Keto or low carb diets?

Yes. Coleslaw makes a fantastic side dish while on a Keto or a low carb diet.

How long does gluten free coleslaw keep?

Coleslaw is generally fine for 2-4 days in the refrigerator. I actually like coleslaw the best on the second day after the cabbage has marinated in the sauce.

Be sure not to leave your coleslaw out in the sun or warm temperatures so the dressing doesn't spoil. The gluten free coleslaw needs to go back in the refrigerator after you've served it.

More Recipes You Might Enjoy

Cucumber Salad with Vinegar Dressing
Seven Layer Salad
Easy Pea Salad
Black Beans and Corn Salad
The Best Old Fashioned Chicken 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!

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Gluten Free Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.

Ingredients

Scale

Instructions

In a large bowl pour the bags of coleslaw mix.

In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.

Pour the dressing over the coleslaw mix and stir until it is all coated.

Store in your refrigerator for at least 2 hours before serving.

Notes

I like this salad best on day two after the cabbage and dressing have mixed thoroughly.

  • Prep Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Gluten Free

Easy Pea Salad

This recipe for easy pea salad is made with bacon and green peas. This cold and creamy old fashioned salad is perfect for Spring! My classic recipe is made with sour cream and vinegar dressing.

a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt

Easy Pea Salad is a classic, creamy salad that's perfect for any occasion, from casual dinners to holiday gatherings. This simple pea salad combines green peas with bacon, cheese, and a tangy dressing for a satisfying, cold vegetable salad that everyone will love.

It's a versatile, easy vegetable salad that can be customized to your tastes, whether you prefer a classic southern pea salad or want to add extra veggies.

The creamy peas and savory bacon make this pea salad a hit as a refreshing, gluten-free side dish that complements any meal.

If you are looking for more easy salads you might also enjoy my Seven Layer Salad, my Thai Style Cabbage Salad, my Sugar Free Broccoli Salad or my Gluten Free Green Goddess Pasta Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt
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Ingredients

Instructions

Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

Store the salad in and air tight container in the refrigerator until you are ready to serve it.

Supplies

Frequently Asked Questions

What kind of peas are used in this salad?

I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together.

Save yourself the headache of a clumped salad and thaw your peas first!

Do I need to cook the frozen peas for this salad?

No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.

How long does pea salad last in the refrigerator?

This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days. We don't usually have salad left for that long though. It is delicious and gets eaten pretty quickly around here.

Does the bacon in this pea salad need to be gluten free and nitrite free?

Yes to both if you can find it! All of the ingredients in this easy pea salad are naturally gluten free, but you do want to make sure the bacon you purchase is certified gluten free since some bacon is processed in facilities that also handle gluten containing products.

I also personally prefer bacon that is nitrite and nitrate free. I have found that nitrites and nitrates cause an inflammatory reaction for me that is very similar to a gluten reaction, so it is something worth paying attention to when you are shopping. Look for bacon that is labeled both gluten free and uncured without added nitrites or nitrates for the best result in this recipe.

More Recipes You Might Enjoy

I get a lot of 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 40% off your first order!

Print
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Easy Pea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 9 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy pea salad is a cold and creamy classic that is perfect for spring potlucks, Easter, cookouts, and holiday gatherings. Sweet green peas are tossed with crispy bacon, shredded cheddar cheese, white onion, and a simple tangy dressing made with mayonnaise, sour cream, and white vinegar for a gluten free side dish everyone will love. Best of all it can be made a day ahead making it the ultimate stress-free make ahead salad for any occasion!

Ingredients

Scale

Instructions

Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

Store the salad in and air tight container in the refrigerator until you are ready to serve it.

Notes

I like to make this salad the day before so it's cold and ready to serve in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Mixed
  • Cuisine: American

Storage

Store leftover pea salad in an airtight container in the refrigerator for up to three days. Keep in mind that the longer the salad sits the more the dressing will absorb into the peas and other ingredients, so the salad may be a little thicker on day two or three. If you want to freshen it up you can stir in a small spoonful of sour cream or mayonnaise before serving. Do not freeze this salad as the creamy dressing does not hold up well to freezing and the peas will become mushy when thawed.

Top Tip

This recipe is a staple for spring in our house. It is perfect for a gathering and Easter. I like to make this salad the day before I need it so it's ready to go. I love having one less step to do the day of an event!

Sugar Free Broccoli Salad

I love this sugar free broccoli salad! I've found that I don't need the added sugar in the salad to make it delicious. The raisins are plenty of sugar to balance out the tanginess of the apple cider vinegar in the dressing.

a bowl of sugar free broccoli salad on a wooden platter with a silver serving spoon next to it

Designed to be more than just another veggie dish, this recipe transforms simple ingredients into a standout side salad that delivers on both taste and nutrition.

With its blend of crispy, wholesome elements and a creamy, homemade dressing, this salad hits all the marks for those seeking a lighter yet indulgent option.

Whether you're looking for a cold, make-ahead salad to serve at your next gathering or a healthy, veggie-packed recipe without the usual lettuce base, this version of broccoli salad proves that nutritious can also be incredibly flavorful and satisfying.

If you are looking for more delicious salad recipes try my Pineapple Coleslaw, my Easy Pea Salad, my Seven Layer Salad or my Chopped Wedge Layer Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a bowl of sugar free broccoli salad on a wooden platter with a silver serving spoon next to it

This recipe for a sugar free broccoli salad is easy to put together (especially if you buy the precut broccoli florets). It stores well in the fridge for a few days. I think it gets tastier the second day after the dressing has had time to meld all the flavors.

It's also great to pack in a lunch or for a picnic. This recipe for broccoli salad will be in heavy rotation for us this summer. I can't wait to make it with fresh broccoli from our garden!

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Ingredients

Red Onion
Broccoli Florets
Sliced Almonds
Sunflower Seeds
Raisins
Bacon
Mayonnaise
Apple Cider Vinegar
Sea Salt
Coarse Ground Black Pepper

Instructions

Place onion, broccoli, almonds, sunflower seeds, raisins and bacon in a large bowl.

In a jar or small bowl place mayonnaise, apple cider vinegar, sea salt and pepper. Blend together with an immersion blender or by hand with a whisk. (The immersion blender will make the creamiest version of this dressing.)

Pour dressing over salad and stir until coated. Store in the refrigerator for at least two hours before serving. This salad is the tastiest when the dressing is given time to meld with the broccoli.

Supplies

Frequently Asked Questions

How long does this sugar free broccoli salad last?

After making this sugar free broccoli salad I like to store it in the refrigerator for a couple of hours at least before serving. Having some time for the dressing the cool and mix with the broccoli makes this dish really yummy.

You can store the salad in a sealed container in the refrigerator for 3-5 days after making it.

Is this salad gluten free?

Yes. The ingredients I used in this salad are gluten free. You will want to make sure the bacon you use is gluten free. I also like to use bacon that is nitrite and nitrate free. I've found that nitrites and nitrates cause a reaction similar to gluten for me.

More Recipes You Might Enjoy

I get a lot of 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 40% off your first order!

Print
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Sugar Free Broccoli Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This sugar free version of broccoli salad is easy to make and even better to eat the second day.

Ingredients

Scale

Instructions

Place onion, broccoli, almonds, sunflower seeds, raisins and bacon in a large bowl.

In a jar or small bowl place mayonnaise, apple cider vinegar, sea salt and pepper. Blend together with an immersion blender or by hand with a whisk. (The immersion blender will make the creamiest version of this dressing.)

Pour dressing over salad and stir until coated. Store in the refrigerator for at least two hours before serving. This salad is the tastiest when the dressing is given time to meld with the broccoli.

Notes

I used regular raisins in this recipe, but golden raisins would also be delicious.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: Tossed
  • Cuisine: Gluten Free, Sugar Free