Photo: Belén Fleming of Belu Photography
I love serving my Kale and Cashew Salad at holiday gatherings. The kale and cabbage hold up really well, so the salad can sit at a buffet longer without getting soggy.
Kale and Cashew Salad With Maple Tahini Dressing
- 3 cups kale, chopped
- 3 cups cabbage, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh cilantro, chopped
- 4 green onions, chopped
- 1 Tbsp. minced serrano, seeds removed
- 1 cup dry roasted cashews, chopped
- Maple Tahini Dressing
Place the kale, cabbage, mint, cilantro, green onions and serrano in a large salad bowl. Toss well, ensuring the minced serrano is distributed evenly to spread out the heat. Add the chopped cashews, and toss again. Add the Maple Tahini Dressing to taste, and toss well.
Maple Tahini Dressing
- 2 Tbsp. tahini
- 2 Tbsp. maple syrup
- ½ tsp. minced garlic
- 1 Tbsp. tamari
- 4 tsp. fresh lime juice
- ¼ cup olive oil
- 3–4 Tbsp. cold water
Place tahini, maple syrup, minced garlic, tamari and lime juice in a mini food processor, and blend well. With the food processor running, slowly add the olive oil until combined. Gradually add cold water until you achieve the desired consistency. Store in an airtight container in the refrigerator for up to 5 days.
Emily Maxson is a Medina recipe developer and author of Emily’s Fresh Kitchen Cookbook and Real Food. Every Day. For more recipes, visit emilysfreshkitchen.com or follow her on Instagram @emilysfreshkitchen.
