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5 from 1 vote

Crunchy Kale and Apple Salad with Thai Peanut Dressing

Course: Salad
Author: Susan Pridmore

Ingredients

Thai Peanut-Butter Dressing

  • 4 Tbsp chunky natural peanut butter I get the kind freshly made in the machine at my market
  • 3 Tbsp seasoned rice wine vinegar I use Marukan
  • 1 Tbsp pomegranate molasses
  • 2 tsp freshly squeezed lime juice
  • 1 Tbsp soy sauce
  • 2 tsp fresh garlic minced (I use Gourmet Garden Chunky Garlic Stir-in-Paste)
  • 2 tsp fresh ginger peeled and minced (I use Gourmet Garden Ginger)
  • 2 Tbsp peanut oil

Crunchy Salad

  • 1 bunch curly kale stems removed, cut into thin strips
  • 2 cups thinly sliced Napa cabbage
  • 1/ 4 cup fresh mint leaves
  • 1 apple cored, quartered, and sliced thinly
  • 1 cup honey roasted peanuts

Instructions

Thai Peanut-Butter Dressing

  • Whisk together all of the ingredients for the dressing in a medium bowl.

Crunchy Salad

  • Toss together all of the salad ingredients.
  • Just before serving, toss the salad with 1/4 cup of the dressing. Add more to taste by the tablespoon. Any dressing left over can be saved in the refrigerator.