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Gingery Thai Kale Salad with Cashew Dressing

Bowl of Ginger Thai Kale Salad with Cashew Dressing for a healthy vegan meal

In the colder months, you can typically find me bundled in a sweater, holed up inside, hoping for spring to arrive. Now that it’s officially here (at least in the Pacific Northwest), I’m absolutely thrilled.

This is the time of year to get outside for my exercise, sit on patios, soak in the sun, and transition my diet to lighter foods instead of the hearty comfort dishes my body craves all winter.

Let’s kick off the new season with a salad, shall we?

Adding kale leaves to a bowl for Gingery Thai Kale Salad made with tons of veggies

This salad was inspired by one that I tried while we were in San Diego. Though my interpretation of it is quite different, the main elements remain: lots of ginger, super crunchy vegetables, and tons of flavor.

This recipe is simple, requiring just 30 minutes to prepare. And it’s full of good-for-you ingredients like kale, green beans, red pepper, cashews, sesame seeds, and carrots.

Whisking together Cashew Dressing for a healthy gluten-free vegan salad

The dressing is cashew butter-based – a recent favorite of mine! Plus, I’ve recognized that not everyone can enjoy peanuts (sad, sad day) and it’s fun to switch it up sometimes.

The result is a super creamy dressing infused with tamari (or soy sauce), lime juice for acidity, maple syrup for sweetness, and sesame oil for a slightly nutty flavor.

Pouring homemade gingery Cashew Dressing onto our Thai Kale Salad recipe

I hope you all love this salad! It’s:

Hearty
Crunchy
Vegetable-packed
Easy to make
Healthy
Satisfying
& Perfect for spring

Make this salad when you’re craving something healthy yet filling for dinner. It’s ideal for preparing ahead of time and bringing along to work or running errands (just keep the dressing separate so the greens remain crunchy and fresh). I also think it would pair well with my Thai Iced Tea and Creamy Thai Carrot Soup with Basil.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistaker on Instagram. We love seeing what you come up with. Cheers, friends!

A big bowl of our quick and easy Thai Kale Salad with Cashew Dressing

Print
Big bowl of our amazing Gingery Thai Kale Salad topped with cashews and lime wedges
4.9 from 19 votes

Gingery Thai Kale Salad with Cashew Dressing

A 30-minute Thai-inspired kale salad with tons of veggies, roasted cashews, and a gingery cashew dressing! A hearty and flavorful plant-based entrée or side dish.
Author: Minimalist Baker
Prep Time 28 minutes
Cook Time 2 minutes
Total Time 30 minutes
Servings: 2
Category: Entree, Side
Cuisine: Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2 Days

Ingredients

US Customary - Metric

GREEN BEANS

  • 1 cup green beans (stems removed, steamed and chopped)
  • 1 tsp tamari (or soy sauce if not gluten free)
  • 1/2 tsp sesame oil
  • 1 tsp maple syrup
  • 1 tsp sesame seeds (optional)

SALAD

  • 2 tsp sesame oil (or grape seed oil)
  • 2 medium shallots, thinly sliced
  • 2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed)
  • 3 medium whole carrots (chopped or ribboned*)
  • 1/2 medium red bell pepper (quartered and thinly sliced)
  • 1/4 cup fresh chopped cilantro or basil (optional)
  • 1/3 cup roasted salted cashews (or sub peanuts)

DRESSING

  • 1/3 cup salted cashew butter (or sub peanut butter)
  • 1 Tbsp tamari (or soy sauce if not gluten free)
  • 2 tsp fresh grated (or very finely minced) ginger
  • 1/4 cup fresh lime juice
  • 1 Tbsp maple syrup
  • 1 Tbsp sesame oil
  • 1 tsp chili garlic sauce (optional // or 1/4 tsp red pepper flake- amount as original recipe is written)

Instructions

  1. Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
  2. Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
  3. In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
  4. Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
  5. Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
  6. If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

Notes

*Ribbon carrots with a vegetable peeler.
*Nutrition information is a rough estimate calculated with dressing.

Nutrition Per Serving (1 of 2)

  • Calories: 596
  • Fat: 33.7g
  • Saturated fat: 5.9g
  • Sodium: 1000mg
  • Carbohydrates: 63.7g
  • Fiber: 11.5g
  • Sugar: 16g
  • Protein: 17g
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81 Comments 30 minutes or less, Asian-Inspired, Dairy-Free, Dinner, Egg-Free, Entree, Gluten Free, Grain-Free, Lunch, Recipes, Refined Sugar-Free, Salad, Sides, Soy-Free, Spring, Summer, Thai-Inspired, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for MichelleMichelle says

    October 12, 2019 at 6:04 pm

    I am trying to find your. Ashew nut butter recipe. You have several recipes that refer to it, and no link, and no recipe.
    I’m half way into the recipe and floundering.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 14, 2019 at 12:40 pm

      Hi Michelle, you can buy cashew butter! Or here is our tutorial on How to Make Nut Butter.

      Reply
  2. Avatar for LeanGreenBeanLeanGreenBean says

    September 24, 2019 at 3:40 pm

    Is the sesame oil called for toasted or regular? Toasted is so much more intense, I want to be sure I use the right one and the recipe doesn’t specify (it really should!).

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 24, 2019 at 4:11 pm

      You can use either! Sesame for lighter flavor, toasted for more roasty/intense.

      Reply
  3. Avatar for TracyTracy says

    November 22, 2017 at 12:40 pm

    This looks amazing!! Can you use lemons instead of limes? It’s what I have on hand.

    Reply
  4. Avatar for Amanda KayAmanda Kay says

    October 14, 2017 at 7:28 pm

    ABSOLUTELY MAGNIFICENT! I just made this for dinner and am blown away! I ate kale really just for the health benefits, but i could eat this everyday. Kale is the perfect green in this salad, any other lettuce wouldn’t stay so crunchy. I did the peanut butter version because that is what I had in the pantry. Cannot wait to try the cashew butter version, I love me some cashews. Highly recommend this to everyone! My boyfriend when back for seconds, then thirds… and he was suspect of the kale.

    Reply
  5. Avatar for BernadetteBernadette says

    August 6, 2017 at 8:38 am

    This was SOOOOO good! Used peanut butter … the sauce was to die for! Made the salad. The drizzle on the beans also very nice. Definitely a make-again!

    Reply
  6. Avatar for DineenDineen says

    July 16, 2017 at 5:50 pm

    Super delicious! Super easy! Now on permanent rotation. I used curly kale because that’s what I had. Massaged for 5 minutes with an added 1/4 tsp of salt, added the oil after that with a quick 30 second massage. Didn’t have green beans so I sub red cabbage quickly steamed 1 minute, worked like a gem. I love all your recipes that I’ve made so far. You have made it easy for my wife and I to stay vegan. I can not thank you enough. We bought the book too! Best!

    Reply
  7. Avatar for KateKate says

    May 22, 2017 at 4:53 pm

    Made this for dinner. Love the flavor combination.

    Reply
  8. Avatar for LMFSLMFS says

    March 14, 2017 at 3:41 pm

    The first time I made this salad, I made everything the night before then combined the dressing with the veggies and topped with cashews right before serving. It was amazing. Then I made it last night and ate it for dinner. It was mediocre last night but the leftovers were delicious at lunch today. I think the melding of the salad dressing ingredients and letting the flavor of the shallots rub off on the rest of the veggies were key. I’m looking forward to devouring a ton of this salad this summer.

    I used a small amount of red long pepper from Curio Spice Co. to the dressing and it added a wonderful extra dimension to the flavor. The peppery isn’t too spicy and has a nice chocolatey flavor.

    Thanks for yet another great recipe!

    Reply
  9. Avatar for Anne B.Anne B. says

    February 16, 2017 at 3:46 pm

    This turned out so good! I made a few substitutions though; I used sunflower seed butter, forgot about the shallots, used a full bell pepper, shredded purple cabbage, carrot ribbons, fresh basil and roughly chopped snow peas. This was the perfect accompaniment to your coconut curry ramen I made tonight( another new favorite lol). Thank you again for another keeper!

    Reply
  10. Avatar for Nadine ConstantNadine Constant says

    January 4, 2017 at 5:52 am

    what oil is best instead as my daughter is allergic to sesame oil . Thank you!

    Reply
  11. Avatar for WhitneyWhitney says

    September 7, 2016 at 12:42 pm

    I LOVE this salad. I use peanut butter instead of cashew butter though. I’ve made it so many times I don’t even have to look at the recipe anymore! Thank you!

    Reply
  12. Avatar for SaxonSaxon says

    September 5, 2016 at 7:01 am

    I just tried this last night and it was so delicious! The lime really pulls everything together for a flavourful and filling meal. Great way to celebrate the end of summer.

    Reply
  13. Avatar for KrisKris says

    July 23, 2016 at 9:05 pm

    Another winning recipe! Hosted a small party and served all food from your recipes everything was a hit! Especially this dressing. Thanks again!

    Reply
  14. Avatar for Caliche ChickCaliche Chick says

    June 16, 2016 at 9:56 am

    Thanks for the recipe. I found your site from a reblog on http://neathabitat.com/2016/06/16/better-than-just-a-salad/#comment-753. My winter vegetables are all bolting, but I still have kale, Swiss chard and French sorrel. Cashew butter may be out of reach for now, but I am looking forward to using a peanut butter version on summer salads.

    Reply
  15. Avatar for HaleyHaley says

    May 29, 2016 at 5:59 pm

    This recipe was yum and I don’t usually like salads especially not ones with kale. I used PB instead of cashew butter. One thing I would appreciate is if the recipe had directions for the dressing using whole raw cashews instead of cashew butter. Cashew butter is EXTREMELY expensive (like almond butter), and I cannot afford to have it in stock. I always have raw cashews on hand though. I wouldn’t mind using my Vitamix to whip up a dressing with those. Just a suggestion!

    Reply
    • Avatar for LMFSLMFS says

      March 14, 2017 at 3:44 pm

      I used whole cashews for the same reason. Instead of 85 g of cashew butter, I used 85 g of whole cashews and mixed up the dressing with a hand blender. I added a little water to make it easier to blend. Even then it was too thick to pour and I had to thin it with more water.

      Reply
  16. Avatar for MaraMara says

    May 20, 2016 at 10:25 pm

    Wonderful salad, but no surprises here. EVERYTHING is good on this site. I usually can’t take too much ginger, but even the powerful punch the ginger in this has marries perfectly with the kale. Yum!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 21, 2016 at 4:46 pm

      Thanks Mara!

      Reply
  17. Avatar for AndreaAndrea says

    April 12, 2016 at 12:02 pm

    Made this for my military spouses cooking club today and it was a hit! Everyone was asking for the recipe. Thanks so much!

    Reply
  18. Avatar for LisaLisa says

    April 11, 2016 at 2:40 pm

    I made this last night and I must say it might be the most delicious salad ever! I followed the recipe exactly, but I also made crispy fried tofu and brown rice as sides. And it is an impressive-looking plate with all of the bright colors and texture. I make one of your recipes every weekend (when I have a little more time to cook) and I have not once been disappointed. Please keep doing what you do!

    Reply
  19. Avatar for Gabriela MartinezGabriela Martinez says

    April 10, 2016 at 1:25 pm

    I was dying to try one of your amazing recipes! This salad is delicious and the dressing is so amazing! Love it!

    Reply
  20. Avatar for MarlaMarla says

    April 8, 2016 at 3:27 pm

    Delicious! I subbed Tahini for the Cashew Butter since we have a Nut allergy. Thanks for the recipe!

    Reply
  21. Avatar for Janik L.Janik L. says

    April 7, 2016 at 10:22 pm

    I’m “new” to Kale and every recipe like this I see amazes me on how versatile it is.

    This actually gives me ideas on how to make new recipes too…I wonder how kale could be integrated into tabuleh…I wonder if chopped finely and with tons of parsley would do the trick…

    Reply
  22. Avatar for NatalieNatalie says

    April 7, 2016 at 10:08 am

    YUM!! I have a bunch of swiss chard still growing from my winter garden so gonna make this recipe but just swapping the kale for swiss chard. Also, it would be awesome if you worked your recipe magic on a dish using swiss chard stalks.
    Thank you!

    Reply
  23. Avatar for Dawn De NeveDawn De Neve says

    April 4, 2016 at 7:33 am

    This salad was amazing alright!

    There are lots of steps to making it but well worth it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:26 pm

      Thanks Dawn!

      Reply
  24. Avatar for LaurenLauren says

    April 3, 2016 at 5:35 am

    Honestly the best salad I’ve had in ages. Delicious, filling, and easy to make. You’re the best!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:26 pm

      So kind! Thanks Lauren!

      Reply
  25. Avatar for JosieinbcJosieinbc says

    April 2, 2016 at 6:11 pm

    I loved, loved, loved this salad. It was filling and so frickin’ yummy. I want to pour that dressing over everything!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:26 pm

      Yay! Thanks for sharing!

      Reply
  26. Avatar for Sarah SmithSarah Smith says

    March 31, 2016 at 3:56 am

    Wow! this looks awesome! Those are all my favorite flavors. Pinning so I remember to make this later :) Simple and delicious and healthy, I need to try those cookies!

    Reply
  27. Avatar for TiffaniTiffani says

    March 30, 2016 at 9:40 pm

    Made this tonight and it was very good! The whole family loved the dressing. I have some of it (the dressing) left over, I think it would be good in wonton tacos with crispy tofu and Asian slaw. Love all the recipes, keep em coming, thanks!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:26 pm

      Yay! So glad everyone enjoyed it, Tiffani!

      Reply
  28. Avatar for Emilie @ Emilie EatsEmilie @ Emilie Eats says

    March 30, 2016 at 1:36 pm

    This salad looks like a dream! I’ve been loving all the Asian flavors lately, and that kale is gorgeous. Definitely need some lighter meals for spring!

    Reply
  29. Avatar for JessicaJessica says

    March 30, 2016 at 8:50 am

    Thanks for this awesome recipe! I eat a LOT of salads, so I’m always looking for new and different variations to switch things up. This dressing is great–I didn’t have any cashew butter so I had to use peanut butter instead, but it was still delicious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:25 pm

      Lovely! Thanks for sharing!!

      Reply
  30. Avatar for El bocado de la huertaEl bocado de la huerta says

    March 30, 2016 at 7:55 am

    Se ve genial!!
    Un saludito

    Reply
  31. Avatar for Nicole Ouwenga-ScottNicole Ouwenga-Scott says

    March 29, 2016 at 4:03 pm

    This looks delicious! Having trouble printing it though. The doc isn’t loading completely. Not sure if it’s something on my end??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:25 pm

      Sounds like it. Google Chrome is the best browser for printing.

      Reply
  32. Avatar for KimKim says

    March 29, 2016 at 3:38 pm

    Why? Why did I even bother? Feeling like a healthy and light dinner tonight and started googling recipes and every website is full of ads, pop-ups, and horrible looking meals. I finally thought, “What is Minimalist Baker up to?” and logged on to your site to find this gorgeous salad, friendly and personable writer, lovely pictures….*sigh*. I will never stray again. <3 Thank you.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:25 pm

      So kind. Thanks Kim!

      Reply
  33. Avatar for Jeff FaveroJeff Favero says

    March 29, 2016 at 11:47 am

    Ginger is the BEST! So glad to have found your recipe (and your blog). You have motivated me to get up and make this spring salad. I was in Portland, Oregon for 4 years during chiropractic college and I understand the thrill for spring to arrive!
    -Dr. Jeff Favero, D.C. (www.faverochiropractic.com)

    Reply
  34. Avatar for ellieellie says

    March 29, 2016 at 10:59 am

    I made this last night for my sister and I. She wasn’t home for dinner, so I ate without her. Oh man!! This was delicious. I bought 4 bunches of kale thinking I would need more, but nope. It was enough for dinner and my sister’s lunch. I liked it so much that I used the rest of the ingredients and made it again this morning to have for dinner this evening. I had black bean and corn pupusas to go with mine. Deliciousness!!! I love salad and this will definitely be on my go to list.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:25 pm

      Yay! Thanks for sharing!!!

      Reply
  35. Avatar for Lauren MassarellaLauren Massarella says

    March 29, 2016 at 10:50 am

    This salad looks freaking delicious! I am always on the hunt for new dressings – thank you for sharing! xo

    Reply
  36. Avatar for Lauren Gaskill | Making Life SweetLauren Gaskill | Making Life Sweet says

    March 29, 2016 at 10:30 am

    I’m always looking for new ways to use kale! Love this recipe and that dressing — HOLY YUM!

    Reply
  37. Avatar for TerrieTerrie says

    March 29, 2016 at 10:17 am

    Following your lead on adapting recipes to what you have on hand has been a game changer in the kitchen for me. I made this instantly addictive salad last night with cucumber (seeds scraped) instead of bell pepper & tahini because I ran out of cashew butter. Geez, and Meyer lemon in place of lime – but everything else as you instructed! Still delicious and holding up well to repeat as today’s lunch. Thanks for always inspiring me!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:24 pm

      Glad you were still able to make it work!

      Reply
  38. Avatar for LibbyLibby says

    March 29, 2016 at 9:15 am

    This is so delicious looking! I love all of the colors.
    I’m very early on the road to a vegetarian lifestyle and this kind of thing is making it seem much less daunting. :D

    Reply
  39. Avatar for AmandaAmanda says

    March 29, 2016 at 8:07 am

    Is there a way to maybe soak cashews and use in dressing in place of cashew butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:24 pm

      That might work! Let me know if you give it a go.

      Reply
      • Avatar for AmandaAmanda says

        April 4, 2016 at 7:09 pm

        It wasn’t quite enough quantity to blend up super smooth, so it turned out having some chunks, but the flavor was delish, and texture was fine for me! Salad got rave reviews, of course!

        Reply
  40. Avatar for SueSue says

    March 29, 2016 at 8:05 am

    Made this for lunch yesterday, I only had curly kale, so I cooked it a bit to make it a tad softer. It was a wonderful meal. Dressing was superb! I’ve been nibbling on the leftovers (today’s lunch) since just after breakfast! :) Thanks for this – and all of your wonderful recipes.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 4, 2016 at 6:24 pm

      Whoop! Thanks for sharing!!

      Reply
  41. Avatar for VirmarieVirmarie says

    March 29, 2016 at 7:41 am

    Looks delicious! What can I use instead of Tamari? My daughter has soy allergy!

    Reply
    • Avatar for AmandaAmanda says

      March 29, 2016 at 8:08 am

      Coconut aminos!

      Reply
  42. Avatar for MashaMasha says

    March 29, 2016 at 7:01 am

    That looks very very filling. I will definitely give that dressing a try. Thanks!

    Reply
  43. Avatar for AriAri says

    March 29, 2016 at 6:31 am

    May I ask why curly kale cannot be used?

    Reply
  44. Avatar for KittyKitty says

    March 28, 2016 at 8:59 pm

    Can’t wait to try this! Cashews + Thai food is always a winning combo! Pinned it to my salad board. Thanks!

    Reply
  45. Avatar for dixya @food, pleasure, and healthdixya @food, pleasure, and health says

    March 28, 2016 at 4:52 pm

    I’m dyingggggggggg esp with that creamy sauce. i think that should be a refrigerator staple :)

    Reply
  46. Avatar for Lauren | The Oatmeal ArtistLauren | The Oatmeal Artist says

    March 28, 2016 at 2:50 pm

    I love how 95% of the time I find a recipe on FoodGawker that appeals to me, it comes from your blog. ;) Pinned!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 28, 2016 at 5:12 pm

      Ha! Thanks Lauren! xoxo

      Reply
  47. Avatar for CassieCassie says

    March 28, 2016 at 2:41 pm

    Well, since I’m in NYC and there’s NO WAY I’ll be warm enough to eat a salad, then I’ll have to wait two more days until I can once again! Meanwhile, I’ll have to start retorting to restraining myself from licking the screen to get a taste of that creamy gingery cashew dressing…

    Reply
  48. Avatar for Maya | Spice + SproutMaya | Spice + Sprout says

    March 28, 2016 at 2:16 pm

    Totally on board with everything in this salad! Kale, ginger, and cashews? Amazing!! :)

    Reply
  49. Avatar for AnneAnne says

    March 28, 2016 at 1:32 pm

    Ah! The dressing was amazing! All I had in terms of vegetables were carrots and cabbage, so I chopped those up, tossed them with some brown rice noodles and garbanzo beans, and poured the dressing on top. Holy flavor town. You nailed it!

    Once I finally make it to the grocery store, I’ll make the full recipe. This version will be a great lunch for a couple of days, at least!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 28, 2016 at 5:12 pm

      Yay! Thanks for sharing, Anne!

      Reply
  50. Avatar for LeeLee says

    March 28, 2016 at 12:50 pm

    Unfortunately, not everyone can have cashews either. :(

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 28, 2016 at 5:12 pm

      Sad day!

      Reply
    • Avatar for RoseRose says

      April 1, 2016 at 11:04 pm

      Have you tried sunflower seed butter?

      Reply
  51. Avatar for terreterre says

    March 28, 2016 at 12:11 pm

    Hi Dana,

    I get lots of emails from vegan blogs, but yours are my favorite! You have FLAVOR down, and that is my biggest challenge.

    Thank you, thank you!
    Terre

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 28, 2016 at 5:11 pm

      So kind! Thanks Terre!

      Reply
  52. Avatar for Sarah | Well and FullSarah | Well and Full says

    March 28, 2016 at 11:29 am

    This slaw looks absolutely amazing, Dana!! Especially the cashew dressing… yum!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 28, 2016 at 11:58 am

      Thanks lady love! xoxo

      Reply
  53. Avatar for EstherEsther says

    March 28, 2016 at 11:07 am

    This salad looks delicious. I’ve been loving cashews recently, but I haven’t tried cashew butter yet. Can’t wait to try this.

    Reply
  54. Avatar for Celeste | The Whole ServingCeleste | The Whole Serving says

    March 28, 2016 at 10:42 am

    You had me at Kale, this salad is beautiful and healthy. The ingredients healthy and cleansing. Can’t wait to give it a try!

    Reply
  55. Avatar for KatrinaKatrina says

    March 28, 2016 at 10:21 am

    Looks like such a yummy salad! Especially that dressing!

    Reply
  56. Avatar for Ellie | Hungry by NatureEllie | Hungry by Nature says

    March 28, 2016 at 8:28 am

    I did a little over-indulging this weekend and my body is craving greens. This salad looks like it will hit the spot – pinned!

    Reply
    • Avatar for LauraLaura says

      March 28, 2016 at 1:04 pm

      Agreed! While I love the comfort food all winter, my bathing suit is begging for healthier meals. But bland food doesn’t cut if, I get bored and then binge on chocolate. Can’t wait to organize the patio and eat healthy food outside and even exercise outside isn’t so bad.

      Reply
  57. Avatar for OdessaOdessa says

    March 28, 2016 at 7:38 am

    This looks awesome! Love the use of cashew butter as someone who doesn’t eat peanuts :)

    Reply

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