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Side Dishes
Side Dishes

Thai-Style Chopped Kale Salad

Thai-Style Chopped Kale Salad
17 min
Makes 3 servings, about 1 1/3 cups per serving

Key Ingredients

A bottle of Sweet Chili Sauce with a bright red and yellow label and egg rolls beside a cup of sauce.
Liquid Seasoning

Mild Sweet Chili Sauce 300ml


  • 2 cups chopped kale

  • 1 Fuji apple, cored and sliced into ¼-inch-thick slices

  • 1/2 red bell pepper, sliced into ¼-inch-thick slices

  • 1/4 cup shelled edamame

  • 1/4 cup shredded carrot

  • ¼ cup coarsely chopped cilantro

  • 2 tablespoons crushed cashews

  • 1 tablespoon creamy peanut butter

  • 1 tablespoon Maggi® Sweet Chili Sauce
  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 2 teaspoons sesame oil

  • 2 tablespoons grapeseed or canola oil

Make It

Step 1

Combine kale, apple, bell pepper, edamame, carrot, cilantro and cashews in large bowl.

Step 2

Combine peanut butter, chili sauce, soy sauce, vinegar and sesame oil in small bowl; whisk until smooth. Add grapeseed oil in a thin stream, whisking constantly until emulsified.

Step 3

Pour dressing over salad; toss until combined.

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