Gingery Kale Salad with Cashew Dressing
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Minimalist Baker · by Minimalist Baker★ 4.9 (24)

Gingery Kale Salad with Cashew Dressing

NUTRITION · PER SERVING30M COOK
CAL 38%·PRO 44%
CARBS 67G36% OF CAL
20G FIBER21G OTHER26G TOTAL SUGAR
FAT 50G60% OF CAL
9G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty kale salad with roasted cashews, vegetables, and a gingery cashew dressing. A filling plant-based entrée or side packed with vegetables and nutty flavor.

mainsaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 cup green beans ((stems removed, steamed and chopped))
  • 1 tsp tamari ((or soy sauce if not gluten free))
  • 1/2 tsp sesame oil
  • 1 tsp maple syrup
  • 1 tsp sesame seeds ((optional))
  • 2 tsp sesame oil ((or grape seed oil))
  • 2 medium shallots, thinly sliced
  • 2 bundles lacinato (non curly) kale ((torn into bite-size pieces, large stalks removed))
  • 3 medium whole carrots ((chopped or ribboned*))
  • 1/2 medium red bell pepper ((quartered and thinly sliced))
  • 1/4 cup fresh chopped cilantro or basil ((optional))
  • 1/3 cup roasted salted cashews ((or sub peanuts))
  • 1/3 cup salted cashew butter ((or sub peanut butter))
  • 1 Tbsp tamari ((or soy sauce if not gluten free))
  • 2 tsp fresh grated (or very finely minced) ginger
  • 1/4 cup fresh lime juice
  • 1 Tbsp maple syrup
  • 1 Tbsp sesame oil
  • 1 tsp chili garlic sauce ((optional // or 1/4 tsp red pepper flake- amount as original recipe is written))
PREP
28M
SODIUM
1168MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.