Chopped Thai Kale Salad
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serving Size: 2-4
For the Thai Spiced Cashews:
1/2 cup raw cashews, chopped
1 tablespoon avocado oil (or olive oil)
1 teaspoon sugar (or maple syrup)
1 teaspoon tamari (gluten-free soy sauce)
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch of cayenne pepper
For the Dressing:
2 tablespoons almond butter or cashew butter
1 tablespoon maple syrup
1 clove garlic, minced
1 tablespoon cilantro
1 tablespoon lime juice
2 teaspoons rice vinegar
1/4 teaspoon sesame oil
1 teaspoon tamari
1/2 teaspoon ground ginger
1/4 teaspoon salt
pinch of cayenne
1/3 cup olive oil
For the salad:
1 bunch kale, stems removed and sliced very thinly (I prefer Lacinato or Italian kale)
1/2-1 cup green cabbage, chopped
2 carrots, peeled into ribbons
1 red Bellafina pepper, thinly sliced
1 yellow Bellafina pepper, thinly sliced
2 scallions, thinly sliced
1/2 cup cilanto, chopped
1 cup edamame, defrosted if frozen
For the Cashews: Preheat the oven to 350F. On a small baking sheet, toss the cashews with all the ingredients. Bake for 10 minutes, stirring once while baking. Cool.
For the Dressing: Place all the ingredients except the olive oil in a small food processor or blender. Process until smooth. With the food processor running, slowly add the olive oil. Season to taste with more salt/cayenne if needed.
To prepare the kale, place the chopped kale in a bowl. Squeeze the lime juice over the kale and add a sprinkle of salt. Massage the kale until it starts to darken and soften. Add the remaining salad ingredients and toss with the dressing. Enjoy!