Gingery Kale Salad with Cashew Dressing

Name: Gingery Kale Salad with Cashew Dressing
Prep time: 28 min
Cook time: 2 min
Total time: 30 min
Yield: 2
Ingredients: 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))

By Minimalist Baker · Minimalist BakerPublic

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A 30-minute kale salad with tons of veggies, roasted cashews, and a gingery cashew dressing! A hearty and flavorful plant-based entrée or side dish.

Prep: 28 min
Cook: 2 min
Total: 30 min
Servings: 2

Vegetarian

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This recipe was taken from Gingery Kale Salad with Cashew Dressing · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

1 cupgreen beans ((stems removed, steamed and chopped))
1 tsptamari ((or soy sauce if not gluten free))
0.5 tspsesame oil
1 tspmaple syrup
1 tspsesame seeds ((optional))
2 tspsesame oil ((or grape seed oil))
2medium shallots, thinly sliced
2bundles lacinato (non curly) kale ((torn into bite-size pieces, large stalks removed))
3medium whole carrots ((chopped or ribboned*))
1/2medium red bell pepper ((quartered and thinly sliced))
0.25 cupfresh chopped cilantro or basil ((optional))
0.33 cuproasted salted cashews ((or sub peanuts))
0.33 cupsalted cashew butter ((or sub peanut butter))
1 tbsptamari ((or soy sauce if not gluten free))
2 tspfresh grated (or very finely minced) ginger
0.25 cupfresh lime juice
1 tbspmaple syrup
1 tbspsesame oil
1 tspchili garlic sauce ((optional // or 1/4 tsp red pepper flake- amount as original recipe is written))

Steps

1
Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
2
Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
3
In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
4
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
5
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
6
If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

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Per portion

Calories: ~319.3 kcal
Protein: ~6.8 g
Fat: ~24.9 g
Carbs: ~34.8 g
Fiber: ~6.9 g
Sodium: ~131.5 mg

3 ingredients still need USDA food links. tamari ((or soy sauce if not gluten free)), tamari ((or soy sauce if not gluten free)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Peanuts
Soy
Sesame

Partial · 16/19 ingredients linked