I recently tried doing an elimination diet – emphasis on the “tried.”
I think I lasted about one week, but one food I did manage to do was avoid soy. During that time, I discovered a way to prepare Asian-inspired cuisine without tamari or soy sauce.
Exciting, right? Allow me to demonstrate.
A local grocery store in Portland has this amazing kale “slaw” with carrots and cabbage, and I’ve basically been living off of it for the past month.
The amazing part of this 20-minute recipe is the dressing. It’s a simple mix of cashew butter, chili garlic sauce, maple syrup, and sesame oil (meaning it’s soy-free!).
A sprinkle of salt (or tamari) adds a bit of saltiness if needed, but I usually skip! It’s a gorgeous bright orange hue, creamy, and spicy-sweet (my favorite).
This salad makes a delicious snack or side, but to make it an entrée, I added some miso-roasted crispy chickpeas! That’s right, I did a little internet research and found a few tips for making chickpeas super crispy and crunchy.
I hope you all LOVE this salad! It’s:
This is the perfect salad to pack for lunches, picnics, or when you’re craving a light but satisfying meal. The crunchy chickpeas add a nice amount of protein and fiber to keep you satisfied for hours.
More Kale Salads
- Abundance Kale Salad with Savory Tahini Dressing
- Kumquat Kale Salad with Tahini Dressing
- White Bean Kale Salad with Tahini Dressing
- Raw Kale and Brussels Sprouts Kale Salad w/ Tahini-Maple Dressing from Cookie + Kate!
If you try this recipe be sure to let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. Cheers, friends!
Crunchy Kale Salad with Spicy Cashew Sesame Dressing
- 1 15-ounce can chickpeas
- 2 Tbsp avocado or untoasted sesame oil
- 1 Tbsp white or yellow miso paste* (ensure vegan friendly // use chickpea miso if soy-free)
- 2 tsp maple syrup
- 1 tsp chili garlic sauce
- If preparing chickpeas, preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well. Then pat very dry – this will help them crisp up.
- To a medium mixing bowl add avocado oil, miso paste, maple syrup, and chili garlic sauce and whisk to combine. Then add chickpeas and toss to coat. Arrange on a bare baking sheet (or more baking sheets, as needed, if increasing batch size) and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown (see photo). Set aside.
DRESSING + SALAD
- Add kale, carrots and cabbage to a large mixing/serving bowl and toss to combine. Set aside.
- To prepare dressing, to a small mixing bowl add cashew butter, chili garlic sauce, sesame oil maple syrup, and salt and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness. Set aside.
- Add the dressing to the salad and toss well to combine. To serve, divide salad between serving plates and top with crunchy miso chickpeas (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 3 days (even longer if the dressing is stored separate from the veggies). Store leftover chickpeas in a well-sealed container at room temperature for 2 days.
*Prep/cook time does not include cooking chickpeas.
*Nutrition information is a rough estimate calculated with dressing and without chickpeas.