Preheat oven to 325 degrees 

Dressing Ingredients: 

• 4 cloves garlic, minced 
• 4 Tbsp peanuts or cashews, roasted and salted 
• 1 whole hot pepper like serrano or jalapeno, minced 
• 2 Tbsp maple syrup 
• ½ cup lime juice 
• 2 Tbsp tamari or soy sauce 
• 4 Tbsp pineapple juice, optional 

Curried Cashew Ingredients: 

• 2 cups cashews, roasted and salted 
• 3 Tbsp olive or coconut oil 
• 2 Tbsp curry powder 
• 1 tsp cumin, ground 
• 1 tsp ginger, ground 
• 1 tsp turmeric 
• 1 tsp salt 

Salad Ingredients: 

• 4 cups lacinato kale, destemmed and chopped 
• 4 tsp sesame or olive oil 
• 4 tsp lime juice 
• 6 cups carrot, grated or finely shredded 
• ½ cup red onion, sliced thin 
• 1 cup cilantro, roughly chopped 

Make it: 

1. In a food processor or with a mortar and pestle, mash the minced garlic, peanuts (or cashews!), and minced hot pepper until made into a thick paste. Add maple syrup, lime juice, tamari (or soy sauce!), and optional pineapple juice and slowly blend or stir to combine liquids into the paste. Set aside to dress salad. 
2. Pre heat the oven to 325 degrees and line a baking sheet with parchment paper to toast curried cashews. Prepare cashews in a medium mixing bowl with olive oil, curry powder, cumin, ginger, turmeric, and salt. Toss to thoroughly combine and then spread onto baking sheet to toast.  
3. Bake for 8-12 minutes or until golden brown. Once cooled, taste to adjust seasoning. Set aside to add into salad. 
4. In large mixing bowl, add a bit of olive or sesame oil with the chopped kale. Massage with your hands for about 20 seconds to soften the leaves. 
5. Add shredded carrot, red onion, curried cashews (once cool!), and chopped cilantro. Once ready to serve, add the dressing and toss to coat thoroughly. 

Notes: Adding cilantro and curried cashews as garnishes to this salad individually is a good option 

The salad will keep in the refrigerator up to two days and the dressing will keep for 5-7 days.