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5 from 1 vote

Chopped Kale & Broccoli Salad with Peanut Dressing

Recipe from Two Peas and Their Pod

This Asian-style chopped salad with kale, broccoli, cabbage, cucumber, carrots, red pepper, avocado, green onion, herbs, crunchy peanuts, and a creamy peanut dressing is a potluck favorite! The flavors are so fresh and delicious!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: broccoli, kale
Servings: 8
Calories: 202kcal


For the salad:

  • 3 cups shredded kale, ribs removed
  • 3 cups finely chopped broccoli florets
  • 1 cup chopped red cabbage
  • 1 cup diced cucumber
  • 1 cup diced red pepper
  • 1 cup shredded carrots
  • 1 avocado, chopped
  • 3 green onions, sliced
  • 1/3 cup chopped cilantro
  • 1/2 cup roughly chopped salted peanuts
  • Garnish: Extra peanuts, thai basil and/or mint, optional

For the peanut dressing:

  • 1/3 cup natural creamy peanut butter
  • 2 tablespoons low sodium soy sauce, can use coconut aminos
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon grated ginger
  • 1 clove garlic, finely minced
  • Dash of crushed red pepper flakes
  • 3 tablespoons water, to thin dressing


  • In a large bowl, combine the kale, broccoli, cabbage, cucumber, red pepper, carrots, avocado, green onion, cilantro, and peanuts.
  • In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, ginger, garlic, red pepper flakes, and water.
  • Pour the dressing over the salad and toss well to combine. For best results, let the salad sit for 15 to 30 minutes before serving so the flavors can meld. Enjoy!


Calories: 202kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 264mg | Potassium: 566mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4520IU | Vitamin C: 74mg | Calcium: 74mg | Iron: 1mg