Lifestyle Blog

Thai Kale Salad

Soups and Salads

This Thai salad is untraditional yet unbelievable by keeping the spice but kicking out the salt. Fresh spices and citrus makes it a crowd pleaser for summer months.


  • ½ cup chunky peanut butter
  • 1½ Tbsp unseasoned rice vinegar
  • 1 Tbsp. tamari or reduced sodium soy sauce
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. fresh ginger, finely grated
  • 2 tsp. garlic, minced
  • 1 Tbsp. sesame seeds
  • 1 tsp. Sriracha chili sauce
  • ¼ cup of water
  • 1 lb. Tuscan or dinosaur kale, tough stems removed, thinly sliced
  • 4 scallions, sliced on the diagonal
  • 4 large radishes, julienned
  • 2 blood oranges, segmented
  • ¼ cup salted peanuts, roughly chopped


  1. Combine the peanut butter, vinegar, tamari, sesame oil, ginger, garlic, sesame seeds, Sriracha and water in a food processor or blender. Puree until smooth adding more water if needed.
  2. Place the kale in a large bowl and toss with some of the dressing. Add the scallions, radishes and orange segments and toss to coat. Transfer the salad to a platter and garnish with the peanuts.