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Gingery Kale Salad with Cashew Dressing Ingredients GREEN BEANS 1 cup green beans (stems removed, steamed and chopped) 1 tsp tamari (or soy sauce if not gluten free) 1/2 tsp sesame oil 1 tsp maple syrup 1 tsp sesame seeds ( optional ) SALAD 2 tsp sesame oil (or grape seed oil) 2 medium shallots, thinly sliced 2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed) 3 medium whole carrots (chopped or ribboned*) 1/2 medium red bell pepper (quartered and thinly sliced) 1/4 cup fresh chopped cilantro or basil ( optional ) 1/3 cup roasted salted cashews (or sub peanuts) DRESSING 1/3 cup salted cashew butter (or sub peanut butter) 1 Tbsp tamari (or soy sauce if not gluten free) 2 tsp fresh grated (or very finely minced) ginger 1/4 cup fresh lime juice 1 Tbsp maple syrup 1 Tbsp sesame oil 1 tsp chili garlic sauce ( optional // or 1/4 tsp red pepper flake- amount as original recipe is written) Instructions Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave
Reena Garg, an ophthalmology professor, says you also have to understand the science of how people view color and how that, in turn, can be affected by the lighting of a photograph
This salad is so customizable you can make it all year long with seasonal ingredients
Are you all so excited that Thanksgiving is almost here
Perfect in colors for attendants
