Crispy Thai Kale Salad

Large Plate of Easy Gluten Free Vegan Thai Kale Salad with Simple Peanut Sauce

Even though we eat dinner together most nights, sometimes John and I crave something different. It’s no secret that I usually want something healthy and light and she wants something a little more satisfying.

Most nights I can whip up something a compromise – something filling but with lots of vegetables like black bean tacos, Pad Thai, or pizza. But other nights, we agreed to disagree and part ways. And that night I usually make a big green salad.

Massaging kale leaves for a delicious vegan salad

This salad is one I made recently when I was craving Thai food but didn’t have time to make anything complicated. It’s not authentic by any means, but certainly inspired by the peanut sauce, fresh vegetables and tofu.

A bowl of sesame seeds for Thai Kale Salad

Everything is united in about 20 minutesstarting with vegetables.

I prepare kale by drizzling it with toasted sesame oil and agave nectar (or honey if you’re not vegan) and massaging it to flavor and soften leaves that are sometimes bitter and stiff. Then I dip some drained tofu into the sesame seeds (a tip I learned from the Sprouted Kitchen Cookbook), for added texture and nutritional value. If you don’t like raw tofu (as some commenters have noted) try this easy grilling method that delivers a great bite without any added ingredients.

Coating tofu in sesame seeds for Tossed Sesame Tofu
A large plate of Crispy Thai Kale Salad for a gluten free vegan dinner

Next is the dressing – my favorite part. I used peanut sauce with 5 main ingredients which was the perfect balance of savory, sweet and spice. I love how it adds another layer of flavor to this crunchy spring salad.

A bowl of Thai Peanut Sauce for a healthy vegan salad dressing
Pouring peanut sauce over Thai Kale Salad for a simple vegan gluten-free dinner

I’m not confident around peanut sauce. Anyone who says 2 tablespoons is one serving is a liar.

A plate of Thai Kale Salad made with radish, tofu, carrots and kale

So easy, so fresh, so delicious. I think you will love this salad. He

Read Also:   Gluten Free Breakfast Tostadas

Seriously healthy
& Very tasty

Bonus? It’s packed really well for lunch! Make it the morning or the night before then put it in Tupperwear to eat later. I ate half of mine the first day and the other half the next day and it was just as delicious! Enjoy!

Stainless steel lunch box filled with Massage Thai Kale Salad
A plate of our Thai Kale Salad recipe with Sesame Tofu and Peanut Sauce

Crispy Thai Kale Salad

A colorful and crunchy Thai-inspired salad with kale, carrots, radishes, sesame tofu and sweet spicy peanut sauce.

Preparation time 20 minute
Total Time 20 minute
Portion 1
Course Main Course, Salad
Cook Gluten Free, Thai Inspired, Vegan
Freezer Friendly No
Is it fixed? 2 days


For the peanut sauce:

  • 1/4 cup natural salted peanut butter (creamy or crunchy)
  • 1 tablespoon soy sauce (tamari if gluten free)
  • 2-3 tablespoon Brown sugar (or agave sub, maple syrup or honey if not vegan)
  • 1/2 medium lime, juice (1/2 lime yield ~1 1/2 tablespoons)
  • 1/2 tsp garlic chili sauce
  • Hot water
  • Sriracha (optional // for a little heat)


  • Drain the tofu by wrapping it in a towel and pressing gently. Let rest for 5 minutes. Then open the wrapper, cube and add the sesame seeds. If you don’t like raw tofu, check out this “Make Tofu Tastes Great” recipe! Just remove the sesame seeds so they don’t burn in the oven.
  • Prepare the peanut sauce by whisking all the ingredients together except the water. Then add 1 tablespoon of hot water little by little until it can be poured. Taste and adjust seasonings as needed.
  • Add kale to large mixing bowl and drizzle with lime juice, toasted sesame oil and agave. Massage by hand for 1 minute to incorporate ingredients and soften leaves.
  • Add kale to a serving plate or bowl and sprinkle with radish slices, carrots, and sesame tofu. Drizzle with peanut sauce and serve immediately. Leftovers are stored well, even lightly dressed. It will stay refrigerated for up to a few days, though it’s best fresh.

Nutrition (1 of 1 portion)

Portion: 1 portion Calories: 528 Carbohydrate: 59 g proteins: 22 g Fat: 26 g Saturated fat: 3 g Trans fat: g Cholesterol: mg Sodium: 1100 mg Fiber: 9 g Sugar: 26 g