Sweet, spicy and savoury are all the flavours of this dish!
How It's Made
1 kale cabbage
2 tbsps rice vinegar
1 tbsp white wine vinegar
1 shallot(s), thinly sliced
2 cups cashews
2 tbsps Organic Raw Virgin Coconut Oil
1 tsp ground cumin seeds
¼ tsp ground cinnamon
¼ tsp sea salt
1 tsp Whole Coriander Seeds
¼ tsp Ground Ginger
Prepare the kale salad and set aside. Mix together the rice vinegar, white wine vinegar and shallots. Add the dressing to the kale salad and mix well. Set aside.
Melt the coconut oil until it becomes a transparent liquid. Add the cashews and cook at medium heat until nuts become golden.
Grind coriander seeds. Add all the remaining spices to the nut mix and mix until nuts are fully coated. Cook for an additionnal 5 minutes at low heat. Let stand for a few minutes.
Place the salad on a plate and cover with the spicy nut mixture. Enjoy!
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!