Chopped Kale Broccoli Salad With Peanut Dressing

Published on May 20, 2024 This Asian-style chopped salad with kale, broccoli, cabbage, cucumber, carrots, red pepper, avocado, green onion, herbs, crunchy peanuts, and a creamy peanut dressing is a potluck favorite! The flavors are so fresh and delicious! I love that this salad is loaded with veggies. It starts with chopped broccoli and kale, but also has cucumber, cabbage, red pepper, and carrots. I also add avocado, cilantro, and chopped peanuts for a salty crunch. The creamy peanut dressing is probably the best part of the salad. It is SO good and adds so much flavor to the salad. It also softens the kale and broccoli, which is nice. This salad is hearty and satisfying and can be served along side any meal. It is also a great side dish to take to parties and potlucks. It holds up nicely and it’s pretty to serve. I guarantee it will get rave reviews from your friends and family.

Salad Ingredients

Kale– you can use curly kale or lacinato kale, remove the ribs and finely chop. You don’t want big pieces of kale. Broccoli– finely chop up broccoli florets so you have small pieces. Cabbage– purple or red cabbage for a pop of color! Cucumber– I like to use an English cucumber or Persian cucumbers. Red bell pepper– remove stem and seeds and chop! Carrots– use a grater to shred the carrots. Avocado– choose a ripe avocado and chop! Green onions– sliced! Cilantro-chopped! Peanuts– for a salty crunch!

Peanut Dressing Ingredients

Peanut butter– use creamy natural peanut butter. Costco’s Kirkland organic peanut butter is my favorite. Soy sauce– use low sodium soy sauce or coconut aminos if you need the recipe to be gluten-free. Lime juice– always use fresh lime juice. Honey– to sweeten the dressing. You can use pure maple syrup to make the recipe vegan. Rice vinegar– a delicate, mild, and somewhat sweet vinegar. Ginger– use a microplane to grate fresh ginger, don’t use ground ginger. Fresh is best in this recipe! Garlic-grated or minced! Crushed red pepper flakes– for a little heat. Water– just a little bit to thin out the dressing.

How to Make the Salad

In a large bowl, combine the kale, broccoli, cabbage, cucumber, red pepper, carrots, avocado, green onion, cilantro, and peanuts. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, ginger, garlic, red pepper flakes, and water. Pour the dressing over the salad and toss well to combine. For best results, let the salad sit for 15 to 30 minutes before serving so the flavors can meld.

Serving Suggestions

This salad is a great side dish to any meal and is a great dish to take to parties and potlucks. Here are a few main dishes that pair nicely with the salad.

Soy Ginger Chicken Beef Stir Fry Takeout Sesame Noodles Lettuce Wraps Carrot Ginger Soup Easy Skillet Chicken Thighs

Serving & Storing Tips

If possible, let the salad sit for 15 to 30 minutes before serving so the kale and broccoli can soften and the flavors can meld. The salad is best the day it is made, but because kale and broccoli are hearty, the salad will keep in an airtight container in the fridge for up to 2 days. If you know you are going to be storing leftovers, wait to add the avocado until serving. You can make the peanut dressing in advance. It will keep in the fridge for up to 5 days. Remove from the fridge, bring to room temperature, and whisk well. You might have to add a little more water.