Crispy Quinoa Kale Salad loaded with tender very finely chopped greens, crunchy toasty quinoa and peanuts, all drenched in a very punchy, tangy, sweet and savory dressing. This one is so full of delicious flavors and textures!

A white bowl full of crispy quinoa kale salad, with wooden salad servers tucked in the side and a green napkin.

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Ooooo this Crispy Quinoa Kale Salad is a tasty one! It's full of very punchy flavors and lovely textures.

With very finely shredded kale and cabbage, diced red bell pepper, golden quinoa crispies, and crunchy roasted peanuts, all tossed in a spicy, tangy dressing, it's like a party in your mouth. Crisping up that quinoa takes it to a whole other level!

I love this salad with some pan-fried vegan chicken, grilled food of pretty much any kind, crispy chick'n tenders, or baked tofu, and it's also plenty satisfying enough to enjoy on its own as a light meal.

Mr AVV has been loving it in his packed lunch for work and it would definitely be a hit at get-togethers and potlucks.

Mel x

Ingredients

Here is what you need at a glance, along with some important ingredient notes & substitution ideas:

bowls of kale, extra virgin olive oil. sambal oelek, rice vinegar, quinoa, cabbage, lime juice, red onion, red bell pepper, peanuts, salt, brown sugar, lime zest, soy sauce, cilantro and a knob of ginger and a clove of garlic.

Cabbage - I used green cabbage (white in the UK), but Napa cabbage or red cabbage would work well too.
Bell pepper - I chose red for its sweet flavor and the contrast in color but yellow would work well too.
Peanuts - I like to use roasted and salted peanuts. Cashews would make a great alternative.
Cilantro - I've made this with and without the cilantro and it's good both ways so if you don't have any don't let it stop you from making it.
Brown sugar - You could use coconut sugar instead. This is for rich flavor and balance.
Sambal oelek - I really like the flavor and heat of this but sriracha or gochujang would work well too.
Soy sauce - Use gluten-free soy sauce or Tamari if necessary.

I recommend using a food processor to pulse the kale and cabbage into super tiny pieces for this recipe. The kale will get a bit damp-looking, smell very kale-y, and reduce in volume a lot while you're pulsing (like mine in the ingredients pic) so don't be alarmed. Doing it this way allows the dressing to really drench and soak into the greens, making the salad super flavorful, soft, and almost juicy (you'll understand what I mean when you eat it).

If you don't have a food processor just chop it as finely as you can.

Let's Make Crispy Quinoa Kale Salad!

Can't wait to make it? Here's a quick visual rundown of how it's done. See the recipe card for the full and detailed version, or check out my recipe video to watch me make them:

1 - Cook the quinoa, allow it to cool, then spread out on a baking tray.

2 - Toss the quinoa with oil and salt and bake or air fry until golden and crispy. I recommend not lining the pan for optimum crispiness. Look at those quinoa crispies! 👀