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Kale & Cashew Salad

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Course: dinner, Main Course, Salad
Ingredients Method Notes

Ingredients
  

Salad
  • 1 bunch Dino Kale chopped
  • 1/2 red cabbage chopped
  • 2 carrots grated
  • 2 green onions small dice
  • 1/2 cup cilantro finely chopped
  • 1 cup dry roasted cashews
  • Wonton noodles
Grapefruit Dressing
  • 1/2 cup olive oil
  • 3 tbsp champagne vinegar
  • 2 tbsp sesame oil
  • 1 tsp grapefruit zest
  • 3-4 tbsp grapefruit juice
  • 1 tsp salt
  • 1 clove garlic rough chop
  • 1/2 cup greek yogurt

Method
 

Kale & Cashew Salad
  1. Prepare all ingredients for the salad by either chopping or using a box grater. Mix until combined.
Grapefruit Dressing:
  1. Combine all ingredients into a mini blender and then blitz until smooth.
  2. Taste, if it needs a little more punch, add either champagne vinegar or grapefruit juice, then taste to make sure it is how you want it to be.
  3. Blitz and then refrigerate for about an hour to allow for the grapefruit zest to further infuse into the dressing.
  4. Drizzle over salad.

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.