Spicy Cashew Kale Salad
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This Spicy Cashew Kale Salad has been on repeat a lot lately. And I couldn’t be more excited to share my spicy cashew salad dressing which was inspired by one that I first had at Sweetgreen several years ago. It’s a little bit spicy, herby, creamy, and delicious!
I enjoy pairing it with kale, but you can use any of your favorite leafy greens. Mixed field greens, arugula, spinach, romaine lettuce…you get the picture. I also love to toss in some grains such a quinoa or brown rice.
As far as the toppings, I typically add on roasted vegetables such as broccoli, sweet potatoes, butternut squash, brussels sprouts, or cauliflower. And then I load on a variety of other fresh ingredients such as red cabbage, carrots, edamame, and red bell peppers. Toss that all together and you have one heck of salad. Enjoy!
If you enjoy my Spicy Cashew Kale Salad, be sure to try my Oven Baked BBQ Tofu over Kale Salad a try!
Get the Recipe: Spicy Cashew Kale Salad
Ingredients
For the Spicy Cashew Dressing ( makes about 1 cup):
- ½ cup raw cashews
- ¼ cup loosely packed cilantro leaves
- 3 tablespoons olive oil, extra virgin
- 2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon pure maple syrup
- 1 tablespoon lime juice, fresh
- 1 tablespoon Sriracha sauce
- 1 teaspoon ginger, grated
- 1 clove garlic, smashed
- 1 pinch red chile flakes, optional
- salt, to taste
For the salad:
- 6 cups kale, or a green of your choice, roughly chopped
- a good drizzle olive oil, extra virgin
- salt, to taste
- 1 cup roasted broccoli, or a roasted vegetable of your choice
- 1 medium carrot, grated, about 1/2 cup
- ½ cup edamame, shelled and thawed
- ½ medium red bell pepper, diced
- ½ cup purple cabbage, shredded
Instructions
To make the dressing:
- Place the raw cashew in a small bowl along with 1 cup of hot water and let them soak for at least 30 minutes and then drain.
- Combine 3 tablespoons of water, the drained cashews, along with the rest of the ingredients for the dressing in a high-speed blender and blend until smooth, about 30 seconds. To thin the dressing out, add one tablespoon of water at a time, until desired consistency is reached. Store the dressing in an air-tight container in the refrigerator for up to 4 days.
To make the salad:
- Roast whatever veggies you're adding to the salad and set them to the side.
- Add the kale to a large bowl. Lightly drizzle it with olive oil and then massage the leaves until thoroughly coated. Season lightly with salt.
- Add the rest of the ingredients for the salad to bowl and lightly give them a toss to combine.
- Serve with the spicy cashew dressing and enjoy!
