Chopped kale salad with lime ginger tahini and coconut chili cashews


creamy cashew kale salad

This salad recipe was inspired by Amelia Liana, I just added my own twist to it :) It is absolutely amazing --especially the tahini dressing. It is also super filling and satisfying and has a multitude of essential nutrients packed into one meal.

Salad Base

  • 3 cup chopped kale
  • 1/2 cup chopped cabbage
  • 1/4 cup shredded brussel sprouts
  • 1/2 cup chopped red pepper
  • 1/4 cup shredded carrot

Toasted Coconut Chili Cashews 

  • 1/4 cup raw cashews 
  • 1 tbsp. coconut oil 
  • 1/1 tsp. chili powder
  • pinch cayenne pepper 
  • 1 tbsp. lime juice 
  • pinch sea salt 

Let coconut oil melt in pan. Add in lime juice. Stir in cashews and spices and continue to mix on low heat until golden brown/toasted. 

Lime Ginger Tahini Dressing 

  • Juice of 1 lime 
  • 1 tbsp. grated ginger
  • 2 tbsp. tahini 
  • 2 tsp. organic/wheat free soy sauce 
  • 1 clove crushed garlic 

Mix together. Massage dressing onto kale salad base. Top with cashews.