Kale salad with apples, carrots, raisins, and a creamy curry dressing. Perfect for autumn!

Kale salad with apples, carrots, raisins, and a creamy curry dressing. Perfect for autumn!

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So glad you guys like the almond ginger nori snacks. They’ve given me a lot of ideas for future snacks. The last time I made a kale and apple salad, it was my “golden harvest” kale salad—a mix of carrots, celery, raisins, and walnuts. The idea is similar here, but the dressing is rich and creamy and infused with a touch of curry and sweetness from dates. I’ve made it twice now: the first time, with walnuts, and the second time with cashews. The cashew version definitely tastes more mainstream and less “nutty” than the walnut version, but the walnut version is slightly more nutrient dense. You can certainly experiment with both, and decide which you like more! Blend all dressing ingredients in a food processor or high speed blender till smooth. Massage the kale with about 1/3 cup dressing, making sure that everything is well coated and softened. Add the apple, carrot, and raisins, and remix the salad, adding more dressing if you like. If you want to turn this one into a meal sized salad, you can definitely add some chickpeas or lentils! It would also be great served with a hummus sandwich, or a fresh batch of raw crackers. Such a wonderful way to enjoy fall produce! The first time I made this salad, it was early last week. But raw kale salad is just one of those things I cannot get enough of. Thanks for reminding me I need to eat it more! Definitely haven’t been meeting my daily green quotient lately. They go really well with kale. What a tease to make us wait till tomorrow! The curry dressing has got to be amazing on this! I think I’m going to make it with the walnuts. Walnuts and raisins are a match made in heaven.

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