Thai Kale and Carrot Salad with Curry Maple Cashews

Serves 6 for a meal and 8 for a side salad

1 bunch of Lacinato (dinosaur) kale, washed, spun dry, and chopped into bite-sized pieces
2 t. fresh lime juice
6-8 carrots, peeled and finely shredded
1/2 small purple cabbage, finely shredded
1 pear or Asian pear, chopped
Toasted sesame seeds (optional)

An hour before serving, add 2 t. of lime juice to the kale and massage it in with clean hands.
Right before serving, toss together the kale, cabbage, carrots, and pear in a large bowl. Add the dressing and toss well. Top with maple curry cashews and toasted sesame seeds. Serve!

Thai Peanut-Lime Dressing:
1/2 cup DRY-roasted unsalted peanuts (no oil added!)
1/2 cup fresh lime juice
2 T low-sodium soy sauce
1/4 cup coconut sugar (or more to taste) or 3-4 pitted Medjool dates
4 cloves of garlic
1/4 t. red chili flakes

Blend in a high-speed blender or Nutribullet until smooth and creamy. Chill in the refrigerator until ready to use.


Maple Curry Cashews:
1 cup raw whole cashews
1 T. maple syrup
1 t. curry powder

Preheat oven or toaster oven to 350 degrees. In a small bowl, combine the maple syrup and curry powder. Add the cashews and coat them well. Place coated cashews on a parchment paper-lined baking sheet. Bake for 6-10 minutes, until golden brown but now burned. Watch them carefully! Cool before chopping and serving.

Adapted from Minimalist Baker