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Meaningful Eats

Chopped Thai Kale Salad

This salad is good sitting for a few hours before serving, which makes it the perfect salad to pack for lunch or a trip. 
Course Salad
Cuisine Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 -4 servings


For the Thai Spiced Cashews:

  • ½ cup raw cashews chopped
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon tamari gluten-free soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • pinch of cayenne pepper

For the Dressing:

  • 2 tablespoons almond butter or cashew butter
  • 1 tablespoon maple syrup
  • 1 clove garlic minced
  • 1 tablespoon cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons rice vinegar
  • ¼ teaspoon sesame oil
  • 1 teaspoon tamari
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • pinch of cayenne
  • cup olive oil

For the salad:

  • 1 bunch kale stems removed and sliced very thinly (I prefer Lacinato or Italian kale)
  • 1 lime
  • ½-1 cup green cabbage chopped
  • 2 carrots peeled into ribbons
  • ½ a red pepper thinly sliced
  • ½ a yellow pepper thinly sliced
  • 2 scallions thinly sliced
  • ½ cup cilanto chopped
  • 1 cup edamame defrosted if frozen


  • For the Cashews: Preheat the oven to 350F. On a small baking sheet, toss the cashews with all the ingredients. Bake for 10 minutes, stirring once while baking. Cool.
  • For the Dressing: Place all the ingredients except the olive oil in a small food processor or blender. Process until smooth. With the food processor running, slowly add the olive oil. Season to taste with more salt/cayenne if needed.
  • To prepare the kale, place the chopped kale in a bowl. Squeeze the lime juice over the kale and add a sprinkle of salt. Massage the kale until it starts to darken and soften. Add the remaining salad ingredients and toss with the dressing. Enjoy!


If you are making this salad in advance, leave the spiced cashews out and top the salad with them just before serving. This salad serves 2-4 - but my husband and I can usually eat this whole salad between the 2 of us!


Calories: 701kcal | Carbohydrates: 53g | Protein: 23g | Fat: 71g | Saturated Fat: 9g | Sodium: 1009mg | Potassium: 1500mg | Fiber: 11g | Sugar: 18g | Vitamin A: 19185IU | Vitamin C: 213.1mg | Calcium: 287mg | Iron: 6.9mg