Thai Kale Salad with Cashews




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Mix things up this summer with our Thai Kale Salad with crunchy cashews and say goodbye to boring salads.
Normally you wouldn’t find the words “kale” and “sexy” in the same sentence, but we think it’s time to change that. Kale is king when it comes to leafy greens because it’s loaded with antioxidants, fiber, vitamins, minerals, convenience and versatility.
If ever a salad could “party in your mouth,” it would be this one. The flavors are complex, fresh and exotic and transform everyday vegetables into a celebration worthy of sharing at your next party or potluck.

INGREDIENTS
  • Dressing
  • 3 Tbsp. avocado oil or olive oil
  • 2 Tbsp. coconut aminos
  • 1 Tbsp. raw apple cider vinegar
  • 1/2 tsp. fish sauce (optional)
  • 1 tsp. minced fresh ginger (or ½ tsp. ground ginger)
  • 1 large clove garlic, peeled and minced
  • 1½ tsp. lemongrass paste (found in the produce section; may substitute 2 tsp. lime juice + 1 tsp. lemon juice if can’t find or for Whole30-compliant)
  • Salad
  • 1/4 tsp. sea salt
  • 6-7 cups kale, torn into bite-sized pieces
  • 1 medium carrot (~3/4 cup), peeled and shredded or julienned
  • 1/2 cup shredded red cabbage, thinly sliced
  • 1 bell pepper (red or yellow), thinly sliced
  • 1/2 cup sugar snap peas, thinly sliced or chopped
  • 2 green onions, thinly sliced
  • 1/3 cup fresh cilantro leaves, chopped
  • 1/3 cup dry roasted cashews, chopped
  • Lime wedges for garnish

INSTRUCTIONS
  1. Combine dressing ingredients in a small bowl and whisk well to combine. Set aside.
  2. 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).
  3. Add carrots through cilantro, then pour dressing over all. Toss to combine.
  4. Garnish with chopped cashews just before serving. Serve with lime wedges.
NOTES
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