Name: Rawkin’ Rainbow Kale Salad
Yield: 4 servings
Ingredients: 1 large red bell pepper, cut into 1-inch pieces; 1 large clove garlic, minced; 1/4 cup raw cashew pieces (soaked for 4 to 6 hours); 1 tablespoon tamari or Bragg Liquid Aminos; Juice of 1 large lime; 1 teaspoon chili powder, or more (depending on your heat preference); 1 teaspoon ground cumin; Dash of cayenne; 1/2 teaspoon sea salt, or to taste; 1/8 teaspoon ground black pepper; 1 large bunch (16 ounces) lacinato or dinosaur kale, tough stems removed, then cut into 1/4-inch shreds; 1/2 cup finely chopped cilantro; 1/4 head small purple cabbage, cut into 1/4-inch ribbons; 1/2 cup red onion, cut into 1/4-inch dice or thinly sliced rings; 1 large carrot, cut into thin 2-inch long matchsticks; 1 large ripe Hass avocado, peeled, pitted, and cut into 1/2-inch cubes; 1 small jicama, cut into 2-inch long matchsticks; Salt and ground black pepper, to taste; Lime wedges, for serving (optional)