Description
A healthy and incredibly delicious kale salad topped with a vegan creamy southwest dressing.
Ingredients
Scale
Creamy Southwest Dressing
- ¾ cup raw cashews, soaked (see notes)
- 1 jalapeno, deseeded and ribs removed
- 3 green onions, halved
- 1 cup cilantro, fresh
- 2 garlic cloves
- 3 Tbsp lime juice
- 1 Tbsp red wine vinegar
- ¼ cup + 1 Tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp sea salt
Roasted Potatoes
- 1.5lbs gold potatoes
- 2 Tbsp olive or coconut oil
- 1 tsp chili powder
- 1 tsp sea salt
Salad
- 8 cups kale, chopped (stems removed)
- 1 red bell pepper, chopped
- 3 cups red cabbage, shredded
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper. Cut the potatoes in to bite size pieces and toss with the oil and seasonings. Roast for 25-30 minutes or until slight crispy and cooked through.
- Strain the cashews and rinse them off. Place the cashews in a blender or food processor with the rest of the dressing ingredients and blend until smooth. Set the dressing aside
- Place the chopped kale in a large bowl with about ¾ cup of the southwest dressing and use your hands to kneed/massage the kale until the leaves are tender. Add the chopped peppers and shredded cabbage and toss to combine.
- Once the potatoes are done let them cool for a few minutes and then add to the salad with about ¼ cup more dressing and toss to thoroughly combine everything.
- Serve immediately or store or in the refrigerator in an airtight container.
- You can also top with your favorite protein. I like to add black beans, chicken or even ground taco meat.
Notes
- You can soak the cashews for 6-8 hours or to quick soak your cashews – place them in a small sauce pan and cover with water. Bring to a boil and then take off the heat and put a lid on the pot and let soak for 1 hour.