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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


  • 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


  • 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!


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