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Spiralized Carrots and Cucumber Kale Salad with Peanut Sauce served in large white bowl on light grey table cloth.
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3 from 2 votes

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.
Prep Time15 mins
Course: Salad
Cuisine: American
Keyword: kale salad
Servings: 3
Calories: 208kcal

Ingredients

  • 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

Instructions

  • Wash kale and dry well. Remove large, tough stems and cut or break large leaves into bite size pieces.
  • In a large bowl combine the kale, carrot and cucumber spirals and red onion. Set aside.
  • 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.
  • 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!

Nutrition

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