Name: Thai Carrot Salad with Curried Cashews
Prep time: 30 min
Total time: 30 min
Yield: 4 (side salads)
Ingredients: 2 cloves garlic ((minced)); 2 Tbsp dry roasted salted peanuts OR cashews ((or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written)); 2 medium fresh or dried bird's eye chilies ((~1 tsp as original recipe is written | or sub red pepper flake)); 2 Tbsp coconut sugar ((or sub maple syrup)); 1/4 cup lime juice; 2 Tbsp pineapple juice ((optional // recommended for sweetness/tang)); 1 Tbsp tamari ((or soy sauce if not gluten-free)); 2 cups kale ((chopped // large stems removed)); 2 tsp sesame or olive oil; 2 tsp lime juice; 4 cups finely shredded/grated carrot ((I use this mandolin with the medium blade attachment)); 1/4 cup thinly sliced red onion; 1 cup Curry-Spiced Cashews ((or sub roasted salted cashews)); 1/2 cup chopped fresh cilantro ((optional))