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Kale Thai Peanut Salad
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60 minutes
3
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
edamame
peanut butter
sesame oil
maple syrup
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 59.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.9% of RDA
• Calories: 27.4% of RDA
• Carbs: 12.5% of RDA
• Fat (total lipid): 59.5% of RDA
• Fiber: 40.8% of RDA
• Fructose: 4.7% of RDA
• Protein: 34.4% of RDA
• Sodium: 40.4% of RDA
• Sugar: 42.3% of RDA
• Vitamin A (IU): 258% of RDA
• Vitamin B6: 26.2% of RDA
• Vitamin C: 67.2% of RDA
• Iron: 10.4% of RDA
• Magnesium: 45.1% of RDA
• Manganese: 310% of RDA
• Niacin: 72.8% of RDA
• Potassium: 35.5% of RDA
• Zinc: 20.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
bunch
finely chopped ~4-5 cups.
 
1
whole
seeded and chopped.
 
1
whole
seeded and chopped.
 
1
whole
seeded and chopped.
 
1
cup
shelled and cooked.
 
1
whole
large, shredded.
 
1
whole
diced.
 
1/4
cups
diced.
 
1/4
cups
chopped.
 
1/4
cups
creamy.
 
1
tbsp
 
1 1/2
tbsp
1
tbsp
 
2
tsp
 
1
whole
 
1/2
tbsp
minced.
 
1
tbsp
to thin, may need more.
 
3/4
cups
chopped or crushed, for topping.
 
 
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PREPARATION
PREPARING THE DRESSING
1.
In a small bowl, mix together peanut butter, sesame oil, soy sauce, rice vinegar, maple syrup, lime juice and ginger.
2.
Mix to combine. Add water to thin if necessary to make a dressing like consistency.
PREPARING THE SALAD
3.
Add chopped kale to a large bowl.
4.
Pour dressing on kale, then massage kale with clean hands for 5 minutes in order to tenderize the kale and allow it to sweeten just a bit.
5.
Add in the edamame, shredded carrot, bell peppers, onion, cilantro and green onion. Toss to combine.
6.
Divide evenly among bowls and sprinkle with peanuts.
NOTES, TIPS, TRICKS, HINTS, ETC:
For the dressing, feel free to use cashew butter, sunflower seed butter or almond butter instead of peanut butter.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 547
Protein 38.7 g
Carbohydrates 34.2 g
Iron 1.96 mg
Fiber 11.4 g
Calcium 69.3 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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