Thai kale salad with cashew-peanut dressing

napili farmers market thai kale salad

It's Monday evening, you just got home from work, the family is hungry, you want to make something delicious, healthy AND quick. Take this recipe and your dinner will be ready in 15 minutes. This Thai kale salad is super easy, yet very delicious. Grab most of your ingredients at the Napili Farmers Market on the West Side of Maui. 



  • 1 cup green beans, stems removed, steamed and chopped
  • 2-3 inches leak, chopped
  • 2 big bunch lacinato/dino kale, torn into bite-size pieces
  • 3 whole carrots, ribboned
  • 1 cup red cabbage, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp soy sauce
  • 3 tsp sesame oil
  • sesame seeds


  • 1/3 cup cashews and peanuts, mixed
  • 2-3 Tbsp soy sauce
  • about an inch fresh ginger
  • 1/4 cup fresh lime juice
  • 1-2 Tbsp honey
  • 2-3 Tbsp sesame oil
  • 1 tsp chili garlic sauce


Cook green beans slightly in boiling water, just for a few minutes so they remain crunchy. Mix with 1 tbsp soy sauce and 1 tbsp sesame oil and set aside. 
Add kale to a large mixing bowl, drizzle with lime juice and 2 tbsp sesame oil and use your hands to massage it to soften. Set aside.
Add dressing ingredients to a food processor and blend until smooth. You might need to add some hot water to make it pourable.
Add green beans, cabbage, leak, carrot ribbons and cilantro to the kale mixture and toss it with dressing. Drizzle with sesame seeds and more cilantro - and enjoy!

(if you want to keep it for later, store dressing and salad separately.)