15-Minute Kale Carrot Salad
Fresh kale and crisp carrots combine with a vibrant chili lime peanut dressing for this nutrient-packed salad. The creamy, tangy dressing balances spicy chili flakes with citrusy lime and rich peanut butter, while toasted peanuts add satisfying crunch. Perfect as a healthy lunch or side dish, this salad holds well in the refrigerator and actually improves as the kale softens slightly. The mix of green curly and purple kale creates beautiful color contrast.
Ingredients
- ¼ cup peanut butter, smooth
- 1 lime, zested, about 3 tbsp juice
- ½ tsp red chili flakes, adjust to taste(optional)
- 2 tbsp olive oil
- 2 tsp sesame oil
- ¼ tsp salt, adjust to taste(optional)
- 2 bunch kale, 1 green curly, 1 purple
- 6 carrots, medium, peeled and shredded or sliced thin
- ⅓ cup peanuts, toasted, slightly crushed
Instructions
- 1
Wash kale, remove ribs and slice thin, then place in bowl
- 2
Peel carrots, slice or shred thin and add to bowl with kale
- 3
Add all dressing ingredients except salt to food processor and pulse until pureed and smooth
- 4
Add more lime juice if dressing appears too thick
- 5
Taste dressing and adjust salt as needed
- 6
Mix peanut dressing into kale salad and toss well
- 7
Top with toasted peanuts and serve or refrigerate until ready
Tips
Massage kale with dressing for 1-2 minutes to help break down tough fibers and improve texture.
Toast peanuts in dry skillet for 2-3 minutes for enhanced flavor and crunch.
Add dressing gradually and taste as you go since lime juice acidity can vary.
Good to Know
Refrigerate up to 3 days in covered container. Dressing may separate, stir before serving.
Make dressing up to 1 week ahead. Assemble salad up to 4 hours before serving.
Serve chilled or at room temperature as side dish or light meal.
Common Mistakes
Add dressing gradually to avoid overdressing the salad
Remove kale ribs completely to avoid tough, bitter pieces
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, dressed salad keeps well for up to 3 days refrigerated. The kale actually softens nicely and flavors meld together.
What if I don't have both types of kale?
Use any variety of kale or substitute with sturdy greens like collards or cabbage. The recipe works with any combination.
How long will the dressing keep?
Store dressing separately in refrigerator for up to 1 week. Stir well before using as oils may separate.