The Best Kale Salad


A neighbor of mine raved about this salad and although I haven’t tried it myself yet, I wanted to pass it along. She was quite adamant that it was THE best kale salad and I trust her judgment 🙂 It would be a great way to use items from the “Fall into Greens” CSA. Have you signed up yet? Stop by and talk to Mark and Gina about it tomorrow at market!

I wish I could give proper credit to whoever created this recipe but I am not sure where it originated!

The Best Kale Salad


  • 1 bunch curly or Dino kale
  • 1/4 head purple cabbage
  • 1/2 red bell pepper, diced
  • 1 carrot, julienned
  • 1/2 cup golden raisins
  • 1/4 cup roasted unsalted peanuts
  • 3 tablespoons creamy peanut butter
  • 4 tablespoons warm water
  • 3 tablespoons rice vinegar
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon red pepper flakes


  • De-stem and chop kale into small pieces. Shred cabbage on the large holes of a box grater. Mix together with red bell pepper, carrots, raisins and peanuts.
  • In a small food processor (or you can whisk by hand) combine remaining ingredients and process until fully blended.
  • Pour dressing over salad and massage for 1-2 minutes. Let the dressing soak in a bit before serving.

2 thoughts on “The Best Kale Salad

  1. Pingback: Weekly Farm Notes :: Oct 28th, 2015 | Tant Hill Farm

  2. Pingback: Weekly Farm Notes :: November 16th, 2016 | Tant Hill Farm

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