Salade de chou frisé et de pomme, sauce aux noix de cajou

Ingrédients

• 6 cups curly kale (about 1 bunch, chopped)
• 2 apples (cored and thinly sliced)
• 1 1/2 cup carrots (shredded)
• 1 1/2 cup red cabbage (shredded)
• 1/2 cup unsalted cashews (roughly chopped)
• 1/2 cup Cashew Butter
• 1 lime (juice and zest)
• 1/2 cup fresh cilantro (loosely packed)
• 2 Tablespoons tamari gluten free soy sauce (or regular soy sauce if not GF)
• 2 Tablespoon fresh ginger (minced)
• 2 Tablespoon rice vinegar
• 1 Fresno chili (stem removed)
• 1 clove garlic (minced)
• 1 teaspoon maple syrup
• 1/2 teaspoon kosher salt
• 1/4 crushed red pepper flakes
• hot water (about 2 to 4 tablespoons)

Préparation

1. 1

   Place the kale in a large serving bowl and drizzle with the dressing. Use clean hands to massage int he dressing.

2. 2

   Add the remaining vegetables and toss to coat. Sprinkle on the cashews and serve.

3. 3

   --- Spicy Cashew Dressing ---

4. 4

   Blend: Add all ingredients , except the water, to a high powdered blend and blend on high for 1 minute.

5. 5

   Thin: Gradually add hot water until the dressing reaches a pourable consistency that isn't too thin.