This vibrant and nutritious salad combines the earthy sweetness of carrots, the zesty kick of fresh ginger, and the hearty goodness of kale. Topped with toasted cashews for a satisfying crunch, this salad is perfect as a side dish or as a meal when topped with your protein of choice.
Preparation
15
min
Cooking
0
min
Portion
4
Ingredients
For the salad:
- 400 g (6 cups) chopped kale leaves, without the stems
- 15 ml (1 tbsp) olive oil
- 1.25 ml (¼ tsp) salt
- 2 medium carrots, peeled, cut into matchsticks
- 80 ml (⅓ cup) toasted cashews
- 30 ml (2 tbsp) sesame seeds
- 30 ml (2 tbsp) chia or hemp seeds
- Fresh cilantro, to taste
- Fresh mint leaves, to taste
For the dressing:
- 15 ml (1 tbsp) grated fresh ginger
- 15 ml (1 tbsp) apple cider vinegar (or rice wine vinegar)
- 15 ml (1 tbsp) soy sauce, low sodium
- 5 ml (1 tsp) mirin
- The juice of 1 lime (30 ml or 2 tbsp)
Preparation
- In a large bowl, massage kale with the olive oil and salt until tender (about 30-60 seconds).
- In a small bowl, combine the dressing ingredients.
- Add the ingredients for the salad to the kale and top with the dressing. Mix well before serving.
Notes
Can be refrigerated for up to 3 days, cannot be frozen.
Registered Dietitian Nutritionist in Montreal
