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Crunchy Asian Kale Salad

If you love chopped crunchy salads with lots of fresh veggies, and a wonderful dressing, this is sure to please even the pickiest of appetites.  

Course Salad
Author Good Living Guide




  1. Wash and chop all the vegetables, then dry on kitchen towels to ensure that water has been removed.

  2. Place all chopped vegetables in a large bowl, then place bowl in refrigerator.

  3. In a blender, add the coconut milk, almond butter, lime juice, vinegar, sesame oil, soy sauce, honey, minced garlic, and a little salt and pepper. Blend until thoroughly mixed. 

  4. Pour dressing over salad and toss to coat.  

  5. Serve immediately.  

Recipe Notes

OPTIONAL:  You can also top the salad with crumbled bacon, chopped rotisserie chicken, grilled chicken, chopped steak, chopped egg, chopped peanuts or pecans, crunchy noodles or your favorite toppings.