Crunchy Kale Salad with Spicy Cashew Sesame Dressing
Ingredients
Chickpeas (optional)
-
1
15-ounce can
chickpeas
-
2
Tbsp
avocado or untoasted sesame oil
-
1
Tbsp
white or yellow miso paste
-
2
tsp
maple syrup
-
1
tsp
chili garlic sauce
Vegetables
-
1
large bundle
finely chopped kale
-
1
cup
finely grated carrots
-
2
cups
finely shredded red cabbage
Dressing
-
¼
cup
creamy cashew butter
-
⅓
cup
chili garlic sauce
-
¼
cup
toasted or untoasted sesame oil
-
3
Tbsp
maple syrup
-
1
pinch
sea salt (optional)
Instructions
- Preheat the oven to 425°F (218°C) if preparing chickpeas.
- Rinse and drain chickpeas, then pat them dry.
- In a bowl, mix avocado oil, miso paste, maple syrup, and chili garlic sauce, then add chickpeas and toss to coat.
- Spread chickpeas on a baking sheet and bake for 20-25 minutes, stirring halfway through.
- In a large bowl, combine kale, carrots, and cabbage.
- In a separate bowl, whisk together cashew butter, chili garlic sauce, sesame oil, maple syrup, and salt to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Serve the salad topped with the crunchy chickpeas if using.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
24.1g
Total carbohydrates
27.5g
Total protein
6.5g
Sodium
232mg
Cholesterol
0mg
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