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Kale Salad with Sugar-Coated Cashews Recipe

Recipe by: tabarita

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook5 m
  • Ready In1 h
  • 1Preheat oven to 325 degrees F (165 degrees C).
  • 2Spread cashews onto a baking sheet.
  • 3Toast cashews in preheated oven until browned, about 5 minutes.
  • 4Pour 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.
  • 5Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  • 6Refrigerate 30 minutes before serving.
Ingredients
  • 4 servings
  • 323 cals
  • 1/2 cup cashews
  • 1/2 cup white sugar
  • 1 bunch kale, cut into thin ribbons
  • 5 tablespoons soy sauce
  • 1/2 cup raisins
Nutrition

Amount per serving ( 5 total)

  • Calories:
    323
    16%
  • Fat:
    8.8
    14%
  • Carbs:
    59.7
    19%
  • Protein:
    8.2
    16%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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