Inspired Thai Kale Salad
Inspired Thai Kale Salad is full of colorful and tasty vegetables and topped with a nut-free dressing. This Thai Kale Salad recipe comes together in minutes.
This post is sponsored by SunButter.
This salad is kid made and kid approved! We love involving our kids in the kitchen. Sometimes it takes a little bit to get them into the kitchen, but once they are helping prep our food they are transformed into mini chefs!
I have found that when I have my kids help in the kitchen, they are actually more prone to eat or try new foods. My youngest is very much into photographing our food and also helping to make videos.
He assisted, well actually made the entire salad, in the below in this post. While it might be not 100% perfect, it is made with 100% love. He loved making this vegetarian thai salad!
Just look at how easy this recipe is! My 7 year old (at the time) son was so excited to make this salad!
The star in the colorful section is kale! Kale is also another favorite for our family. Kale is very versatile It can be put into soups, risottos, on sandwiches and even eaten raw! The green is so beautiful!
In addition to kale this salad has:
sugar snap peas
The dressing is where the fun flavor happens. Typically, you might find a kale salad with peanut butter dressing. But not in this recipe!
We used SunButter! You might remember when I ventured out to the sunflower fields a few years back in our Seed to SunButter journey. You can read more about that here. It was an amazing trip to see how the sunflower seeds are grown, harvested, transported and processed to make delicious SunButter.
Our family fell in love with SunButter after our children were diagnosed with nut allergies. We desperately needed an alternative to peanut butter and we found this delicious spread. SunButter is actually free from the TOP 8 most common allergens. It comes in many varieties such as no sugar, creamy and chunky!
You can purchase SunButter as your local grocer or online! To see if your grocer carries SunButter you can check here.
Starter, Side Dish, Main Course
Well this kale salad is pretty flexible. It has been used as a starter course, a complimentary and colorful side dish or if you are really hungry you can divide the recipe in two and serve as the main dish!
If you want to take this salad a step further, you can add some cooked quinoa to the kale. This will add some complete protein to make your dish more hearty! I would recommend this if you are looking to serve this as a main dish!
How long does this last?
Great question, this salad lasts about 2-3 days in the fridge. However, I bet it won’t last that long since it is amazingly delicious. You probably won’t have leftovers past one day! It is totally expected that you come back for a second serving of this recipe!
More recipes using SunButter
Tangy Honey Mustard Salad Dressing
Pin this image for later:
Here is your recipe:
Inspired Thai Kale Salad
- 6 c kale massaged and diced into small pieces
- 3 rainbow carrots cut into ribbons
- 1 c purple cabbage diced
- 1 c sugar snap peas ends trimmed
- 4 green onions diced
- 2 c cooked unshelled edamame
- Gently combine all salad ingredients into a large bowl.
- In a smaller bowl, whisk together dressing ingredients. You will have to work to get it all combined and smooth.
- Next, put dressing on the salad ingredients. Toss gently so that all ingredients get covered with dressing!
Let’s talk! Drop me a note below telling me if you enjoy these flavors! What is your favorite ingredients in the salad?