This recipe for kale salad is boosted with the power of flavor from two of our ingredients, SKORDO Malay Curry Powder and SKORDO Thai Seasoning. The curry powder brings warming flavors from turmeric, cinnamon, and Thai bird Chiles while the Thai seasoning provides a touch of bright sweet + spicy flavor. Did you know that massaging kale helps break down its tough, fibers texture, tenderizing it and helping to improve overall taste? Try it in this dish and any other fresh kale dishes you desire!
Ingredients:
For Thai Spiced Roasted Cashews:
- 1 cup unsalted, raw cashews
- 1 tablespoon avocado oil
- 1 teaspoon SKORDO Thai Seasoning
For Malay Curry Dressing:
- 1/4 cup plain Greek yogurt
- 1 tablespoon SKORDO Malay Curry Powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil
- 1 teaspoon honey
- 1/2 teaspoon fresh squeezed lime juice
- 1-2 tablespoons water
For Salad:
- 1 bunch curly kale, de-stemmed and torn or cut into bite size pieces.
- 1/2 large carrot, grated
- 1 honey crisp apple, thinly sliced
- 1/2 large shallot, thinly sliced
- 1/4 cup golden raisins
Directions:
- Roast the cashews. Preheat the oven to 325 Fahrenheit and line a baking sheet with parchment paper. Toss the cashews with oil + Thai Seasoning. Bake for 15 minutes, tossing the cashews twice. Let cool before serving on salad. Leftovers can be kept in airtight container for up to 2 weeks.
- Make the dressing. Combine all ingredients except the water and mix thoroughly. Add the water to thin out the dressing to a easy pouring consistency.
- Put together the salad. Add the kale to a large serving bowl. Pour the lime juice and 1 tablespoon of the dressing over kale and massage for roughly 1-2 minutes until kale becomes tender. Top the salad with carrots, apples, raisins, desired amount of cashews, and remaining dressing and toss well to combine. Feel free to add salt to taste if needed!
