Ingredients

The following ingredients have 2 Servings
  • 2 cloves garlic ((minced))
  • 2 Tbsp dry roasted salted peanuts OR cashews ((or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written))
  • 2 medium fresh or dried bird's eye chilies ((~1 tsp as original recipe is written | or sub red pepper flake))
  • 2 Tbsp coconut sugar ((or sub maple syrup))
  • 1/4 cup lime juice
  • 2 Tbsp pineapple juice ((optional // recommended for sweetness/tang))
  • 1 Tbsp tamari ((or soy sauce if not gluten-free))
  • 2 cups kale ((chopped // large stems removed))
  • 2 tsp sesame or olive oil
  • 2 tsp lime juice
  • 4 cups finely shredded/grated carrot
  • 1/4 cup thinly sliced red onion
  • 1 cup Curry-Spiced Cashews
  • 1/2 cup chopped fresh cilantro ((optional))

Instruction

  • Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.
  • Add lime juice, pineapple juice (optional), and tamari and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird's eye chili 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.