Spiralized Carrot and Cucumber Kale Salad with Peanut Sauce


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.


  • 1 bunch of kale (about 10 ounces)
  • 1/2 cup carrot spirals
  • 1/2 cup cucumber spirals
  • ¼ cup red onion, finely chopped
  • 2 teaspoons sesame salt (gomasio)
  • (for topping)
  • 1/4 cup natural creamy peanut butter
  • 1 clove of garlic, chopped
  • 1/4 inch knob of fresh ginger, chopped
  • 1 Tablespoon rice vinegar
  • 1/2 Tablespoon Bragg’s Liquid Aminos
  • 1 Tablespoon brown rice syrup
  • 1/4 cup warm water
  • pinch of cayenne pepper (optional)


  1. Wash kale and dry well. Remove large, tough stems and cut or break large leaves into bite size pieces.
  2. In a large bowl combine the kale, carrot and cucumber spirals and red onion. Set aside.
  3. Place the peanut sauce ingredients (peanut butter, garlic, ginger, vinegar, aminos, brown rice syrup, water and cayenne pepper) into a blender and blend until the mixture becomes smooth.
  4. Drizzle the sauce on top of the kale mixture and stir until everything is well coated with the sauce. Garnish with chopped red onions and gomasio. Serve and enjoy!

  • Category: Salads
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1/3 of recipe
  • Calories: 208
  • Sugar: 5g
  • Fat: 11g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 9g

Keywords: kale salad