Wash the kale, remove and discard any thick stems, and chop the leaves (1 kale bunch, chopped).

Thinly slice 1/2 red bell pepper and 1/2 small red onion. Shred or confirm you have 2 cups cabbage. Chop 1/4 cup peanuts.

Place the chopped kale, 2 cups shredded cabbage, sliced bell pepper, sliced red onion, and 1/4 cup chopped peanuts in a large bowl and toss to combine.

Make the dressing: in a blender or food processor, combine 1/4 cup natural peanut butter, juice of 1 lime, 2 tablespoons soy sauce (lite), 1 teaspoon honey, 1 teaspoon toasted sesame oil, and 1 teaspoon grated ginger. Blend until smooth, stopping to scrape down the sides as needed.

Pour the dressing over the salad and toss thoroughly until the vegetables are evenly coated.

Let the salad sit 5–10 minutes if you want the kale to soften slightly, then serve.