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Crunchy Kale and Apple Salad with Thai Peanut Dressing

Easy Thai Peanut Butter Dressing that comes together in 10 minutes. It's great on this Kale, Cabbage, and Apple Salad, and also tossed with roasted broccoli or cauliflower as a sauce.
Course Condiment, Salad
Cuisine Asian
Keyword Thai peanut butter dressing, Thai peanut butter sauce
Author Susan Pridmore

Ingredients

Thai Peanut-Butter Dressing

  • 4 tablespoon peanut butter
  • 3 tablespoon seasoned rice wine vinegar
  • 1 tablespoon pomegranate molasses
  • 2 teaspoon freshly squeezed lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoon garlic paste or 1 large garlic clove minced
  • 2 teaspoon ginger paste or peeled and minced fresh ginger root
  • 2 tablespoon 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 ¼ cup of the dressing. Add more to taste by the tablespoon. Any dressing left over can be saved in the refrigerator.