Ingredients: (I don’t really measure normally so these ingredients are subject to whatever you think is best!)
1/2 Cup Cashews
1 Bushel Kale
1/8-1/4 Cup Almond Milk
1 Tbsp Olive Oil
1/2 tsp Lemon Juice
1/2 tsp Dried Oregano
1/4 tsp Soy Sauce (tamari or Bragg’s amino acids. Add more if needed)
1 Medium Carrot- Shredded
2/3 Cup Purple Cabbage- shredded (optional)
Wash kale under warm/hot water and massage out and dirt for about a minute, the heat from the water will soften the kale. Strain water from kale and set kale aside in a large bowl with shredded carrot and cabbage.
Soak cashews in water for 5-10
minutes to soften.
In a food processor, (or blender if you don’t have a one) process cashews, almond milk, olive oil, lemon juice, oregano, and soy sauce. I like the cashew mixture a bit crunchy so less processing time, but some may like it smoother processing longer.
Mix cashew dressing in with kale salad. Add a little at a time and I like to mix it in with my hands since this is a thick dressing and spreads better massaged in.