Crunchy Kale Salad with Spicy Cashew Sesame Dressing

Cook Time 20

Total Time 20

Servings

Course Entrée

Cuisine Asian-Inspired, Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3 Days

Ingredients

CHICKPEAS* optional

1 15-ounce can chickpeas
2 Tbsp avocado or untoasted sesame oil
1 Tbsp white or yellow miso paste* (ensure vegan friendly // use chickpea miso if soy-free)
2 tsp maple syrup
1 tsp chili garlic sauce

VEGETABLES

1 large bundle finely chopped kale (organic when possible // ~5 cups as original recipe is written)
1 cup finely grated carrots (I use this mandolin // 2 large carrots yield ~1 cup)
2 cups finely shredded red cabbage (I use this mandolin // 1/2 small cabbage yields ~2 cups)

DRESSING

1/4 cup creamy cashew butter (or sub almond or peanut butter)
1/3 cup chili garlic sauce
1/4 cup toasted or untoasted sesame oil
3 Tbsp maple syrup
1 healthy pinch sea salt (optional // or 1 Tbsp tamari per healthy pinch salt)

US Customary - Metric

Instructions

CHICKPEAS (optional)

If preparing chickpeas, preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well. Then pat very dry - this will help them crisp up.
To a medium mixing bowl add avocado oil, miso paste, maple syrup, and chili garlic sauce and whisk to combine. Then add chickpeas and toss to coat. Arrange on a bare baking sheet (or more baking sheets, as needed, if increasing batch size) and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown (see photo). Set aside.

DRESSING + SALAD

Add kale, carrots and cabbage to a large mixing/serving bowl and toss to combine. Set aside.
To prepare dressing, to a small mixing bowl add cashew butter, chili garlic sauce, sesame oil maple syrup, and salt and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness. Set aside.
Add the dressing to the salad and toss well to combine. To serve, divide salad between serving plates and top with crunchy miso chickpeas (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 3 days (even longer if the dressing is stored separate from the veggies). Store leftover chickpeas in a well-sealed container at room temperature for 2 days.

Notes

*Chickpeas adapted from Dinner with Julie.
*Prep/cook time does not include cooking chickpeas.
*Nutrition information is a rough estimate calculated with dressing and without chickpeas.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 343 Carbohydrates: 27.5 g Protein: 6.5 g Fat: 24.1 g Saturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 232 mg Fiber: 3.4 g Sugar: 9.2 g