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Kale & Cashew Salad

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Course dinner, Main Course, Salad

Ingredients
  

Salad

  • 1 bunch Dino Kale chopped
  • 1/2 red cabbage chopped
  • 2 carrots grated
  • 2 green onions small dice
  • 1/2 cup cilantro finely chopped
  • 1 cup dry roasted cashews
  • Wonton noodles

Grapefruit Dressing

  • 1/2 cup olive oil
  • 3 tbsp champagne vinegar
  • 2 tbsp sesame oil
  • 1 tsp grapefruit zest
  • 3-4 tbsp grapefruit juice
  • 1 tsp salt
  • 1 clove garlic rough chop
  • 1/2 cup greek yogurt

Instructions
 

Kale & Cashew Salad

  • Prepare all ingredients for the salad by either chopping or using a box grater. Mix until combined.

Grapefruit Dressing:

  • Combine all ingredients into a mini blender and then blitz until smooth.
  • Taste, if it needs a little more punch, add either champagne vinegar or grapefruit juice, then taste to make sure it is how you want it to be.
  • Blitz and then refrigerate for about an hour to allow for the grapefruit zest to further infuse into the dressing.
  • Drizzle over salad.

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.