Even kids will eat raw kale when it’s slathered in a sweet, cashew-based dressing. Enjoy the salad as is, or tuck into a whole wheat pita for a fresh, green sandwich.
Active time: 10 minutes
Total time: 1 hour, 10 minutes
1 cup raw cashews
¾ cup plus 2 tablespoons water
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 ½ tablespoons maple syrup
1 tablespoon canola oil
1 clove garlic, minced
Salt and pepper
1 bunch curly kale, tough stems removed and leaves chopped
1 cup sliced red cabbage
1. Place the cashews in a bowl with enough water to cover completely. Allow to soak for one hour.
2. Drain the cashews and place in a blender. Add the water, soy sauce, vinegar, maple syrup, canola oil, garlic, plus a pinch each of salt and pepper. Blend until completely smooth, adding more water by the tablespoon if you’d like a slightly thinner dressing.
3. In a large bowl, add the kale and cabbage. Drizzle ½ cup of the dressing over top and use your hands to toss well and massage the dressing into the kale and cabbage. Serve. (You can save the rest of the dressing in an airtight container in the refrigerator for up to a week.)
Per serving: calories 169, fat 9 g, protein 7 g, carbohydrates 20 g, dietary fiber 4 g
Reprinted from KIWI Magazine