Grain Free and Paleo
Kale, Apple and Carrot Salad with Creamy Cashew Dressing
This salad celebrates the structural crunch of cool-weather produce, combining the earthiness of lacinato kale with the bright sweetness of seasonal apples. The star is the liquid-gold cashew dressing, which provides a rich, dairy-free creaminess that clings perfectly to every leaf.
- Prep
- 20 min
- Serves
- 4
- Level
- Easy
- Per serving
- 325 kcal
Method
Prepare the kale by placing the shredded leaves in a large mixing bowl. Drizzle with the olive oil and a pinch of sea salt. Using your hands, massage the kale for 2-3 minutes until it becomes dark green, tender, and reduced in volume. This step is essential for removing the bitterness and softening the fiber.
Prepare the dressing by combining the soaked cashews, lemon juice, maple syrup, grated ginger, and 3-4 tablespoons of filtered water in a high-speed blender. Blend on high until completely smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until it reaches the consistency of heavy cream.
Add the julienned apples and carrots to the bowl with the massaged kale. If you aren't serving immediately, toss the apples in a little extra lemon juice first to prevent browning.
Pour the cashew dressing over the vegetables and toss thoroughly to ensure every leaf and ribbon is coated.
Transfer to a serving platter and top with toasted pumpkin seeds. Serve at room temperature for the best flavor profile.
Notes
To make this nut-free, substitute the raw cashews with sunflower seed butter or tahini and skip the soaking step.
Lacinato (Dino) kale works better than curly kale for this recipe as it has a more delicate texture when massaged.
Use a mandoline with a julienne blade for the carrots and apples to achieve restaurant-quality uniform strips.
If you enjoy a bit of heat, add a pinch of cayenne or a few red pepper flakes to the cashew dressing.
