Kale Salad with Gingery Cashew Dressing

Ingredients

The salad

• 1 cup green beans (stems removed, steamed and chopped)
• 1 tsp tamari (or soy sauce if not gluten free)
• ½ 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 kale (torn into bite-size pieces, large stalks removed)
• 3 medium whole carrots (chopped or ribboned)
• ½ medium red bell pepper (quartered and thinly sliced)
• ¼ cup fresh chopped cilantro or basil (optional)
• ⅓ cup roasted salted cashews (or sub peanuts)

The dressing

• ⅓ 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
• ¼ cup fresh lime juice
• 1 Tbsp maple syrup
• 1 Tbsp sesame oil
• 1 tsp chili garlic sauce (optional or ¼ tsp red pepper flake)

Instructions

Nutrition Facts (estimated)