A bowl of kale salad with carrot ginger dressing made with Navitas Organics Cashews, Goji Berries, Mulberries, Hemp Seeds and Turmeric Powder.

Kale Salad with Turmeric Carrot Ginger Dressing Recipe

Nutritious, refreshing and delicious salad can be prepared so easily with just a few simple steps thanks to the nutrient-dense superfoods! Anti-inflammatory turmeric brightens up the classic carrot ginger dressing that complements crunchy kale and sweet goji berries and mulberries.

INGREDIENTS

For the Salad
½ cup Navitas Organics Cashew Nuts, toasted
2 cups kale, torn into bite-size pieces
2 cups shredded red cabbage
1 cup shelled and cooked edamame
1 cup chopped red bell pepper
2 Persian cucumbers, diced
½ cup chopped cilantro
½ cup Navitas Organics Goji Berries
½ cup Navitas Organics Mulberries
2 Tbsp. Navitas Organics Hemp Seeds

For the Turmeric Carrot Ginger Dressing
½ tsp. Navitas Organics Turmeric Powder
1 large carrot
¼ cup extra virgin olive oil
1-inch ginger⁠
1 shallot
¼ cup plus 2 Tbsp. apple cider vinegar
1 ½ Tbsp. tamari
1 ½ Tbsp. maple syrup⁠
1 tsp. sea salt plus more to taste
2 Tbsp. water

DIRECTIONS

Arrange cashews on a sheet pan in a single layer. Bake at 350°F for 8-10 minutes until lightly golden. Let cool completely.
In a high-speed blender, combine all of the dressing ingredients and blitz until smooth. Taste and add more salt if necessary to adjust to your liking. The recipe makes about 1½ cup of dressing.
In a large bowl, add roasted cashews, kale, cabbage, edamame, bell pepper, cucumbers, cilantro, goji berries, mulberries, and hemp seeds. Drizzle 1 cup of the dressing over the salad and toss together. Add more dressing if necessary. Serve onto plates and enjoy.

Makes 6 servings

 

Submitted by Yoko Segawa | @yokos.kitchen
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Image of Kale Salad with Turmeric Carrot Ginger Dressing Recipe

Kale Salad with Turmeric Carrot Ginger Dressing Recipe

Yoko Segawa | @yokos.kitchen

Servings

6 servings

Nutritious, refreshing and delicious salad can be prepared so easily with just a few simple steps thanks to the nutrient-dense superfoods! Anti-inflammatory turmeric brightens up the classic carrot ginger dressing that complements crunchy kale and sweet goji berries and mulberries.

Ingredients

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Directions

  1. Preheat oven to 350°F.

  2. Arrange cashews on a sheet pan in a single layer and bake for 8-10 minutes until lightly golden. Let cool completely.

  3. In a high-speed blender, combine all dressing ingredients and blitz until smooth. Taste and add more salt, if desired. Makes about 1½ cups dressing.

  4. In a large bowl, combine roasted cashews, kale, cabbage, edamame, bell pepper, cucumbers, cilantro, goji berries, mulberries, and hemp seeds.

  5. Drizzle 1 cup of dressing over the salad and toss together. Add more dressing, if desired. Serve onto plates and enjoy.

Servings: 6 servings
Submitted by:

Yoko Segawa | @yokos.kitchen