Name: Thai Carrot Salad with Curried Cashews
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: 2 cloves garlic ((minced)); 2 Tbsp dry roasted salted peanuts ((or sub 1 heaping Tbsp salted peanut butter)); 2 medium fresh or dried bird's eye chilies ((~1 tsp or sub red pepper flakes)); 2 Tbsp coconut sugar ((or sub maple syrup)); 0.25 cup lime juice (null); 2 Tbsp pineapple juice ((optional // recommended for sweetness/tang)); 1 Tbsp tamari ((or soy sauce if not gluten-free)); 2 cups kale ((chopped // large stems removed)); 2 tsp sesame or olive oil (null); 2 tsp lime juice (null); 4 cups finely shredded/grated carrots (null); 0.25 cup thinly sliced red onion (null); 1 cup curry-spiced cashews ((or sub roasted salted cashews)); 0.5 cup chopped fresh cilantro ((optional))

Instructions

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1

Add the garlic (2 cloves), dry roasted salted peanuts or cashews (2 tbsp), and fresh or dried bird's eye chilies (2 medium) to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add the coconut sugar (2 tbsp) and crush once more.
2

Add the lime juice (0.25 cup), pineapple juice (2 tbsp) (optional), and tamari (1 tbsp) and stir to combine. Taste and adjust flavor as needed, adding more [coconut sugar] for sweetness, [tamari] for saltiness, [lime juice] for acidity, or crushed [bird's eye chili] for heat. Set aside.
3

To a large mixing bowl add the kale (2 cups) and drizzle with sesame or olive oil (2 tsp) and lime juice (2 tsp). Massage for 10-15 seconds to soften and remove some of the bitterness.
4

Add the finely shredded/grated carrots (4 cups), thinly sliced red onion (0.25 cup), curry-spiced cashews (1 cup), and chopped fresh cilantro (0.5 cup) (optional). Then add the dressing and toss to coat.
5

Serve immediately. If storing for later, store the [curry-spiced cashews] and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.