Carrot Kale Salad
5.0 from 1 reviews
Recipe type: Side Dish,Appetizer
Author: Jillian
Serves: 10
  • 1/2 red onion, thinly sliced
  • 5 thin slices of ginger(peel if not organic)
  • 4 Tbsp rice wine vinegar
  • 3 large carrots, thinly sliced (peel if you do not know your source)
  • 1/2 red pepper, thinly sliced
  • 6 leaves nero cavello kale, thinly sliced
  • 5 dwarf blue kale leaves, thinly sliced
  • 5 curly kale leaves, thinly sliced
  • 1/2 cup unsalted peanuts
  • 3 Tbsp natural peanut butter
  • 1 Tbsp tahini
  • 1/2 cup water
  • 3 Tbsp Bragg Aminos
  • 4 Tbsp rice vinegar
  • 1 Tbsp grated ginger
  • 1 tsp toasted sesame oil
  • drizzle of local honey(about 1 tsp)
  • 3 cloves garlic, minced
  • 2 grinds of fresh black pepper
  1. Slice all vegetables(I use a mandolin on the thinnest setting)
  2. Soak onion and ginger slices in 4 Tbsp rice wine vinegar for 10 minutes
  3. For Dressing, add peanut butter, tahini, water, Bragg Aminos, ginger, rice wine vinegar, sesame oil, honey, garlic, and black pepper to small sauce pan
  4. Apply low heat to ingredients, and whisk frequently to eliminate lumps, and to combine ingredients
  5. Taste and adjust seasoning/ingredients
  6. Add carrots, red pepper, red onion, kale, peanuts, and ginger to large bowl and toss to combine.
  7. Pour 1/2 of hot dressing in salad bowl and toss salad to lightly coat all ingredients
  8. Add more dressing if necessary(do not over dress)
  9. Taste and adjust seasoning
Recipe by Food Filled Life at