Asian Kale Salad



Serving size

about 1 cup
30 Minutes
Cooking time does not include chilling time.

This recipe can be multiplied. This salad is best chilled overnight and keeps well for 4-5 days in the refrigerator.

Asian Kale Salad


4 Tbsp. Sesame oil
2 Tbsp. Low sodium soy sauce (or gluten free tamari sauce)
1 tsp. Peanut butter, no salt added
1 tsp. Rice Vinegar
1/2 tsp.. Honey
1/4 tsp. Cayenne pepper
1 ounce Parmesan cheese (grated)
8 ounces Kale, raw (remove center stem and chiffonade)
1 cup chopped Fresh parsley (remove stems and coarsely chop)
5 large Green onions (thinly sliced crosswise)
1/2 cup Dry roasted peanuts (coarsely chopped)


Place the sesame oil, soy sauce, peanut butter, rice vinegar, honey, black pepper, cayenne pepper and parmesan in a small bowl.

Whisk until smooth.

Place the kale, parsley, onions and peanuts in a large bowl.

Add the dressing and toss well to coat.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

This Asian Kale Salad may be one of the easiest recipes you ever make.

The best part is that the recipe makes 8 servings and the salad gets better on the second day. The flavors infuse into the kale and the saltiness and sweetness provide a great balance to the bitter kale and parsley and the aromatic spice.

Serve this with a simple piece of fish for a great lunch or take the salad to your next pot luck dinner.

"Work is the open sesame of every portal, the great equalizer in the world, the true philosopher's stone which transmutes all the base metal of humanity into gold."

William Osler, Physician