Kale Salad with Sugar-Coated Cashews recipe

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Ingredients

½ cup cashews
½ cup white sugar
1 bunch kale, cut into thin ribbons
5 tablespoons soy sauce
½ cup raisins

Nutrition Info

323.3 calories
carbohydrate: 59.7 g
cholesterol: : -
fat: 8.8 g
fiber: 3.7 g
protein: 8.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1287.4 mg
sugar: 38.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Spread cashews onto a baking sheet.

  3. Toast cashews in preheated oven until browned, about 5 minutes.

  4. Pour sugar in a small saucepan over medium heat while the cashews are toasting, cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan, stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.

  5. Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.

  6. Refrigerate 30 minutes before serving.

Recipe Yield

4 servings

Recipe Note

I had this at a restaurant in San Diego and fell in love. I searched the internet to try and find a recipe but could not, so I attempted it on my own and, voila! I got it! You can use walnuts or other nuts if you prefer.

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