I have been eating this Kale and Cashew Salad with Maple Tahini Dressing on repeat lately. I love the crunch from the kale, cabbage and cashews, and the punch of flavor from the mint, cilantro and Serrano pepper. The creamy maple tahini dressing ties all of the flavors and textures together nicely. It is my new favorite salad.
Kale and Cashew Salad with Maple Tahini Dressing
- Total Time: 10 minutes
- Yield: Serves 4
Ingredients
Scale
Ingredients:
- 3 cups kale, chopped
- 3 cups cabbage, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 4 green onions, chopped
- 1 TBSP minced serrano, seeds removed
- 1 cup dry roasted cashews, chopped
- EFK Maple Tahini Dressing
Instructions
Directions:
- 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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
