Kale Salad with Sugar-Coated Cashews |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup cashews |
1/2 cup white sugar |
1 bunch kale, cut into thin ribbons |
5 tablespoons soy sauce |
1/2 cup raisins |
Directions:
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.
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