Chopped Thai Kale Salad With Peanut Ginger Dressing Recipe
Recipe By Ambitious Kitchen
Vegan and gluten free chopped thai kale salad with edamame, mango and veggies. Tossed with a flavorful peanut ginger dressing. The perfect lunch or picnic salad.
Ingredients For Chopped Thai Kale Salad With Peanut Ginger Dressing Recipe
1 bunch Tuscan kale, finely chopped
1 Mango, diced
1 cup Cooked shelled edamame
1 Large carrot, shredded
1 Red bell pepper, diced
2 cup Shredded red cabbage
0.5 cup Chopped cilantro
0.25 cup Diced green onion, plus more for garnish
For the dressing
0.25 cup Creamy natural peanut butter
1 tablespoon Toasted sesame oil
1.5 tablespoon Soy sauce
1 tablespoon Rice vinegar
2 teaspoon Pure maple syrup
1 Small lime, juiced
0.5 tablespoon Freshly grated ginger
1 tablespoon Water to thin
To garnish
0.5 cup Roasted cashews
Extra cilantro and green onion
Nutrition value
281
calories per serving
13 g Fat16 g Protein24 g Carbs11 g FiberOther
Current Totals
13 g Fat
16 g Protein
24 g Carbs
11 g Fiber
MacroNutrients
Carbs
24 g
Protein
16 g
Fiber
11 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
367 mg
Iron
7 mg
Vitamin A
1840 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
305 mcg
Vitamin B12
0 mcg
Vitamin C
171 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
197 mg
Manganese
2 mg
Phosphorus
325 mg
Selenium
7 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment