Kale Salad With Sugar Coated Cashews Food

GINGERY KALE SALAD WITH CASHEW DRESSING

Steps:

• Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
• Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
• In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
• Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
• Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
• If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

THAI KALE SALAD WITH CASHEWS

Steps:

• Combine dressing ingredients in a small bowl and whisk well to combine. Set aside.
• Place kale in a large bowl and sprinkle with sea salt. Using your hands, massage the kale with a kneading motion until leaves start to wilt and become slightly shiny or wet-looking (about 2-3 minutes).
• Add carrots through cilantro, then pour dressing over all. Toss to combine.
• Garnish with chopped cashews just before serving. Serve with lime wedges.

KALE SALAD WITH CRANBERRIES AND CASHEWS

Steps:

• Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
• With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
• Stir in the remaining ingredients and serve at room temperature.