Ingredients
- 3 carrot chopped or ribboned
- cashew tamari dressing from Wheatsville
- 1/3 cup cashews roasted and salted
- 1 cup green beans chopped and slightly steamed
- 1 pound kale stalks removed, torn into bite-size pieces
- 1 teaspoon maple syrup
- 1/2 red bell pepper quartered and thinly sliced
- 2 1/2 teaspoon sesame oil 1/2 for beans, 2 for the salad
- 1 teaspoon sesame seeds (optional)
- 2 shallots thinly sliced
- 1 teaspoon soy sauce
Method
- Steam green beans slightly so they still have a bite. Then transfer to a small mixing bowl and top with soy sauce, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
- Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
- In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
- Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
- If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.