Crunchy Kale and Peanut Brown Rice Salad Recipe

This vegan kale peanut brown rice salad with broccoli is simple to prepare and full of nutrients. It works well served immediately or made ahead for easy meal prep. Bright vegetables, hearty brown rice and a creamy peanut dressing combine for a satisfying plant-based lunch or dinner.

Bowl of kale broccoli brown rice salad topped with peanut sauce.

About the recipe

This brown rice salad is vegan, oil-free and gluten-free when you use gluten-free tamari. It can also be made nut-free by swapping peanut butter for sunflower seed butter. The base of brown rice and finely chopped kale gives the salad substance and fiber, while fresh vegetables add crunch and colour. A creamy peanut sauce brings everything together with a salty-sweet, slightly spicy finish.

Because it stores well in the refrigerator, this kale peanut brown rice salad is a great choice for meal prep. Make a batch and enjoy ready-to-eat portions for several days.

Ingredient notes

Visual of all ingredients for a broccoli, brown rice, and kale salad with peanut sauce. Ingredients are labelled with text overlay.

Brown rice: Provides nutty flavor and chew. You can substitute long-grain white rice, quinoa, or a wild rice blend if preferred.
Kale: Remove tough stems and finely chop. Lacinato (Tuscan) kale or curly kale both work; spinach is an option if you want a milder leaf.
Broccoli: Lightly steamed so it stays bright green and crisp-tender. Roasted or steamed cauliflower is a good alternative.
Peanut butter: Natural peanut butter yields the best texture and flavor in the dressing. For nut-free recipes, use sunflower seed butter; almond or cashew butter work for peanut alternatives.
Soy/tamari: Use gluten-free tamari for a gluten-free version, or coconut aminos if you need a soy-free option.
Sweetener: Maple syrup balances the acidity in the dressing; you can substitute agave or honey if not strictly vegan.

Variations and additions

Add crispy baked tofu, Sriracha tofu or marinated tempeh for extra protein.
Chickpeas, black beans or edamame make the salad more filling and boost plant-based protein and fiber.
Roasted sweet potato adds a warming, sweet element.
Shredded cabbage, chopped snow peas, toasted sesame seeds, chopped cashews or peanuts add crunch and texture.
Try different dressings such as miso tahini, almond satay or a sesame-style dressing for alternate flavor profiles.

Step-by-step instructions

Step 1: Cook the rice and soften the kale

Cook 1 cup uncooked brown rice according to package directions. Use a pot large enough to stir in the kale after the rice finishes. Once the rice is cooked, stir in 3 cups packed, finely chopped de-stemmed kale so it softens from the residual heat. If you already have cooked rice, simply mix the kale in with the rice and other vegetables.

Pot of rice and kale cooking on a hot plate.

Step 2: Steam the broccoli

Chop 2 cups broccoli florets from about one large crown and steam for 3–4 minutes until bright green and tender-crisp. Avoid overcooking so the broccoli keeps some bite.

Step 3: Chop the remaining vegetables

Dice 1 cup cucumber (about 1/2 cucumber), grate a heaping cup of peeled carrot (about 2 carrots), finely chop 1 cup cilantro and dice 1 red pepper. Combine these with the steamed broccoli in a large mixing bowl.

Bell pepper, cucumber, carrot, broccoli and cilantro mixed together in a bowl.

Step 4: Make the peanut sauce

Place the sauce ingredients in a blender and mix until smooth and creamy. Add water a teaspoon at a time if you need to thin the dressing to your preferred consistency. If you don’t have a blender, finely grate fresh ginger and garlic or use powdered garlic and ground ginger, then whisk thoroughly.

Blender pouring peanut sauce into a jar.

Peanut sauce ingredients (for reference): 5 tbsp natural peanut butter, 3 tbsp rice vinegar, 1 tbsp soy sauce or gluten-free tamari, 2 tbsp water (plus more as needed), 2 tbsp pure maple syrup, 1 tbsp fresh ginger, 3 cloves garlic, and 1/4 tsp red pepper flakes or up to 1 tbsp sriracha (optional).

Step 5: Combine and serve

Add the cooked rice and softened kale to the bowl with the vegetables, season with salt and pepper, and either toss the salad with half to all of the peanut sauce or divide the salad into portions and drizzle dressing over each serving. Garnish with a squeeze of fresh lime juice and chopped cashews or peanuts if desired.

Hand adding a spoonful of peanut sauce to a kale salad.

Recipe FAQs

Can I make this salad in advance? Yes. Store in the fridge for up to 4 days in an airtight container. Let warm rice cool before refrigerating so the salad stays fresh.
Is this salad vegan and gluten-free? The salad is vegan. To keep it gluten-free, use tamari or another gluten-free soy alternative in the dressing.
What can I use instead of peanut butter? Almond, cashew or sunflower seed butter are all good substitutes. For a different nut-free option, a miso-tahini style dressing would also pair well.

Expert tips

Remove kale stems and chop the leaves finely so they’ll soften quickly and blend well with the rice.
Steam broccoli until al dente to retain color and texture.
Make extra dressing if you like a saucier salad—extra peanut sauce keeps well in the fridge and is great as a dip or for other bowls.

Broccoli, carrot and bell pepper salad with peanut sauce on a plate.

How to store

Allow warm rice to cool before refrigerating to preserve texture and freshness.
Store the salad in an airtight container in the refrigerator for up to 4 days.
This salad is not recommended for freezing because the fresh vegetables will lose their texture on thawing.

Nutrition (per serving)

Serving: 1/4 of the recipe. Calories: about 384 kcal. Carbohydrates: ~48 g. Protein: ~13 g. Fat: ~17 g. Fiber: ~6 g.

Originally published on February 12, 2013.