This spiralized carrot and cucumber kale salad is not only fresh and flavorful, but the tangy peanut sauce is finger-licking good! Vegan and gluten-free.
I’m sure you’ve figured this out but I’m a sucker for nut butters. Peanut butter, almond butter, cashew butter… like them all. Although, peanut butter was definitely the first nut butter I fell in love with. I’ve been enamored by it since elementary school — evidenced by the fact that I packed a peanut butter and jelly or peanut butter and banana sandwich for lunch every.single.day. I remember it well. Just like I remember my New Kids on the Block lunch box. 🙂
Nowadays I gravitate toward using almond butter more often than peanut butter, but we always have a jar of it on hand because it’s Isaac’s favorite. I’m glad because it comes in handy when I’m making a recipe that needs a little peanut butter action. For instance, this kale salad.
It’s got a lovely little peanut sauce that’s absolutely delicious. If you haven’t tried kale with a peanut dressing, you really must! Like peanut butter, peanut sauce is good on just about anything but I think it’s particularly good on leafy greens like kale.
Aren’t the little spirals of carrot and cucumber pretty?
I used my spiralizer to make them. You can certainly julienne the carrot and cucumber if you don’t have a spiralizer. But I have to say, I LOVE my spiralizer and would definitely recommend getting one if you eat veggies a lot (or are looking to eat more veggies). Spiralizers are so cool because you can make “noodles” out of almost any vegetable or fruit. I make veggie pasta all the time.
Back to the recipe. It comes together quickly, doesn’t require a ton of ingredients and tastes ah-mah-zing. If you like kale and peanut sauce, you’ll love it. It works great as a side salad or you can add some shelled edamame for a little protein and have it as a meal.