Kale Salad with Sugar-Coated Cashews

Kale Salad with Sugar-Coated Cashews

tabarita

"I had this at a restaurant in San Diego and fell in love. I searched the internet to try and find a recipe but could not, so I attempted it on my own and, voila! I got it! You can use walnuts or other nuts if you prefer."
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Ingredients

1 h servings 323 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1287 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Spread cashews onto a baking sheet.
  3. Toast cashews in preheated oven until browned, about 5 minutes.
  4. Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. Refrigerate 30 minutes before serving.

Reviews

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This was ok. I was hoping I'd like it a lot more bc I eat tons of kale and could always use a new way to prepare it, but with a couple tweaks it could definitely be 5 stars. The sugar step took ...

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