Thai Kale Salad

All Asian Flavors Salads


This salad is full of wonderful Thai flavors. It’s creamy, crunchy, and simply delicious!
I have had friends call this my pad-thai salad and I have to agree, it does have similar flavor notes. I personally love pad-thai but love the greens in this recipe more! You get all the favor without all the guilt! I highly recommend making this salad with hearty leaves such as Kale and cabbage. They really hold up well to the dressing.

For your protein source, you have a few options. Chicken, simply grilled prawns, or quinoa. The choice is yours, all 3 are fab. Here is the dressing I use. It works wonderfully as a dipping sauce for satays and veggies or slathered over any grilled meat!

Yield/Servings: 4
Thai Kale Salad

Thai Kale Salad

A delicious Thai inspired salad that has both Vegan & Whole30 options
Preparation time: 10 MCooking time: Total time: 10 M


  • 2 Chicken breasts grilled & Shredded or 20 pieces grilled prawns (for Whole30 or Paleo) or 1 cup cooked Quinoa (for Vegan)
  • 250 grams broccoli sliced and chopped
  • ½ red bell pepper sliced
  • 1 ½ cup shredded purple cabbage
  • 1 ½ cup shredded kale
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • ¼ cup chopped scallions
  • ⅓ cup chopped almonds or almond slices
  • Thai Dressing
  • black and white sesame seeds (optional for garnish)


How to cook Thai Kale Salad

  1. Mix all your salad ingredients along with the choice of protein, and dressing.   Toss to coat.

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