Just because I felt like uggghhh today. I blame it all on stress. There’s no other times I crave chocolate...copious amounts of it. So this week I just need to take it easy.

This recipe is one of the more simpler Thai salads. It’s chock full of vegetables and fresh herbs, with a traditional peanut sauce to toss it all up in!

cabbage + kale thai salad

serves 2-4, 20-30 mins total time



1 bunch kale, ribs removed and chopped

1/4 - 1/2 red cabbage, sliced and halved

2 small carrots, peeled and thinly sliced

1 bunch scallion, sliced 

1/2 red cabbage, thinly sliced 

2 cups mung bean sprouts 

2 tablespoons fresh cilantro, chopped


1/4 cup natural peanut butter

2 limes, juiced

2 tablespoons tamari soy sauce

2 tablespoons water

1 tablespoon maple syrup 

1/2 tablespoon toasted sesame oil

1 teaspoon sriracha 

1 teaspoon fresh grated ginger

1 teaspoon minced garlic




Combine all dressing ingredients in a small bowl. Gently stir until combined and smooth. It might be hard to stir the peanut butter at first, using a fork may be best. 


Make sure all your veggies are chopped into bite-size pieces and toss in a large bowl to combine. Cilantro and top with dressing. Mix until all ingredients are well coated. Chill for a few moments if you’d like before enjoying. 

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