Curried Cashew Kale Salad
Enjoying a delicious Kale salad is a good way to get a lot of nutrients into your daily diet. Some people may think of kale as boring and tasteless but in reality it is a wonderful blank palate for flavors! The kale salad recipe I am sharing with you today is packed with flavor, simple to make and so delicious. It has a creamy cashew dressing flavored with Thai red curry paste, ginger and garlic and is loaded up with toasted cashews, crunchy carrots and bell peppers. There is no need to cook the kale, you simply need to massage it with the dressing and it retains the nutrients this way. This is the perfect thing to make for your lunches ahead of time during the week, because it is even more delicious if it sits overnight to let the flavors combine. Serve it just as is, or with some sauteed tempeh or tofu for more protein!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To make the dressing, combine all ingredients in a bowl, and mix together until smooth, adding a little more water if it seems too thick to you.
- Combine the dressing with the kale, bell pepper, carrots and cashews in a bowl, and mix and massage with your hands until the kale has softened slightly and everything is coated in dressing.