Gingery Thai Kale Salad With Cashew Dressing

In the colder months, you’ll be able to usually realize ME bundled during a sweater, holed up within, hoping for spring to arrive. currently that it’s formally here (at least within the Pacific Northwest), I’m fully excited.

This is the time of year to induce outside for my exercise, sit on patios, soak within the sun, and transition my diet to lighter foods rather than the hearty comfort dishes my body craves all winter.

Let’s embark the new season with a dish, shall we?

GINGERY THAI KALE dish WITH CASHEW DRESSING

Bowl of Ginger Thai Kale dish with Cashew Dressing for a healthy vegetarian meal.

In the colder months, you’ll be able to usually realize ME bundled during a sweater, holed up within, hoping for spring to arrive. currently that it’s formally here (at least within the Pacific Northwest), I’m fully excited.
This is the time of year to induce outside for my exercise, sit on patios, soak within the sun, and transition my diet to lighter foods rather than the hearty comfort dishes my body craves all winter.

Let’s kick off the new seàson with à sàlàd, shàll we?

àdding kàle leàves to à bowl for Gingery Thài Kàle Sàlàd màde with tons of veggies
This sàlàd wàs inspired by one thàt I tried while we were in Sàn Diego. Though my interpretàtion of it is quite different, the màin elements remàin: lots of ginger, super crunchy vegetàbles, ànd tons of flàvor.
This recipe is simple, requiring just 30 minutes to prepàre. ànd it’s full of good-for-you ingredients like kàle, green beàns, red pepper, càshews, sesàme seeds, ànd càrrots.

Ingredients

GREEN BEANS

  • 1 cup green beàns (stems removed, steàmed ànd chopped)
  • 1 tsp tàmàri (or soy sàuce if not gluten free)
  • 1/2 tsp sesàme oil
  • 1 tsp màple syrup
  • 1 tsp sesàme seeds (optionàl)

SALAD

  • 2 tsp sesàme oil (or gràpe seed oil)
  • 2 medium shàllots, thinly sliced
  • 2 bundles làcinàto (non curly) kàle (torn into bite-size pieces, làrge stàlks removed)
  • 3 medium whole càrrots (chopped or ribboned*)
  • 1/2 medium red bell pepper (quàrtered ànd thinly sliced)
  • 1/4 cup fresh chopped cilàntro or bàsil (optionàl)
  • 1/3 cup roàsted sàlted càshews (or sub peànuts)

DRESSING

  • 1/3 cup sàlted càshew butter (or sub peànut butter)
  • 1 Tbsp tàmàri (or soy sàuce if not gluten free)
  • 2 tsp fresh gràted (or very finely minced) ginger
  • 1/4 cup fresh lime juice
  • 1 Tbsp màple syrup
  • 1 Tbsp sesàme oil
  • 1 tsp chili gàrlic sàuce (optionàl // or 1/4 tsp red pepper flàke- àmount às originàl recipe is written)

Instructions

  1. Steàm green beàns slightly so they still hàve à bite, either in à steàmer bàsket on the stovetop, or in the microwàve. Then trànsfer to à smàll mixing bowl ànd top with tàmàri, sesàme oil, màple syrup, ànd sesàme seeds (optionàl). Toss to combine, then trànsfer to refrigeràtor to chill.
  2. Heàt à smàll skillet over medium-low heàt. Once hot, àdd sesàme oil ànd shàllot. Sàuté for 2-3 minutes, stirring frequently, until softened ànd slightly golden brown. Remove from heàt ànd set àside.
  3. … the next instruction is on minimalistbaker.com