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Cashew Crunch Kale Salad

Cashew Crunch Kale Salad

2 Servings | ginger-lime vinaigrette, cabbage, carrots
Recipe Development Team
Recipe Development TeamUpdated on January 31, 2025
Get Free Steak + 10 Free Meals
Get Free Steak + 10 Free Meals
Calories
: 
undefined undefined
Protein
: 
undefinedundefined protein
Total
: 
5 minutes
Difficulty
: 
Easy
Allergens:
  • Tree Nuts
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

3.5 ounce

Kale

2.5 ounce

Ginger-Lime Vinaigrette

(Contains: Tree Nuts, Sesame)

5.25 ounce

Cabbage & Carrots

1.5 ounce

Roasted Cashews

¾ ounce

Gluten-Free Tamari Sauce

/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Wash and dry produce. Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces. Roughly chop cabbage and carrots. Place ginger-lime vinaigrette, gluten-free tamari sauce, and kale in a large bowl. Massage until leaves soften. Add cabbage and carrots and roasted cashews. Toss to combine. Season with salt and pepper to taste. Enjoy!

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