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Asian Kale, Cabbage, Peanut & Mint Salad

Print Recipe
Servings 4
Calories 403 kcal

Ingredients
 
 

  • 1/2 bunch kale leaves removed from stem, finely shredded
  • 1/4 green cabbage very finely shredded
  • 2 lebanese cucumbers deseeded & cut into half moons
  • 5 spring onions finely chopped
  • 1/2 bunch coriander leaves roughly chopped
  • 1/2 bunch mint leaves roughly chopped
  • 1 red chilli large, very finely chopped (use 2 if you like spice)
  • 1 cup salted roasted peanuts roughly chopped

Dressing

  • 1/4 cup peanut oil
  • 3 tablespoons rice wine vinegar
  • 1 lime juice squeezed
  • 1 teaspoon garlic crushed
  • 1 tablespoon brown sugar or caster sugar
  • coriander leaves chopped (optional)
  • red chilli chopped (optional)
US Customary - Metric

Instructions
 

  • Place the kale in a large bowl and massage it with your fingers for 1–2 minutes to soften the leaves. Add the cabbage, cucumber, spring onion, coriander, mint, red chilli and roasted peanuts.
  • For the dressing: Mix all the ingredients well and adjust to taste.
  • Pour the dressing over the salad and toss to coat. You may not need all the dressing – pour over a little at a time and toss the salad until it is just coated (not drenched).

Nutrition

Calories: 403kcalCarbohydrates: 23gProtein: 13gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gSodium: 185mgPotassium: 763mgFiber: 7gSugar: 9gVitamin A: 2123IUVitamin C: 64mgCalcium: 149mgIron: 2mg

Keywords

Lunch, Salad
Dairy Free, Egg Free, Gluten Free, Pescetarian, Vegan, Vegetarian