Thai Carrot-Kale Salad with Curried Cashews
Why I Love This Recipe
FEATURING: Kale, carrot, garlic, onion, and cilantro.
Another simple but delicious and hearty salad ever-so-slightly adapted from the great blog Minimalist baker. See original recipe here: https://minimalistbaker.com/thai-carrot-salad-curried-cashews/
Ingredients You'll Need
2 cloves garlic, minced (1 Tbsp)
1 Tbsp peanut butter
1 tsp of red pepper flakes
2 Tbsp maple syrup
1/4 cup lime juice
2 Tbsp pineapple juice (optional- for added TANGY flavours)
1 Tbsp tamari (or soy sauce)
2 cups kale, chopped, large stems removed
2 tsp sesame or olive oil
2 tsp lime juice
4 cups shredded/grated carrot
1/4 cup thinly sliced onion
1 cup roasted salted cashews
1/2 cup chopped fresh cilantro (optional)
In a small bowl, combine garlic, peanut butter, and red pepper flakes. Mix. Then add maple syrup and mix again.
Add lime juice, pineapple juice (optional), and tamari and and stir to combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, tamari for saltiness, lime juice for acidity, or red pepper flakes for heat. Set aside.
To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.
Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.
Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.