Raw Kale Salad in Creamy Garlic Dressing

Course Healthy
Author Grandma Barb


  • 1/3 cup raw cashew
  • 1/4 cup water plus additional water for soaking cashews
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp low-sodium tamari
  • 1 heaping Tbsp fresh cilantro or dill
  • 2 cloves garlic roughly chopped
  • 1 bunch curly kale
  • Any favorite raw  vegetables chopped (for the kale salad)
  • Chopped baby carrots sweet peas, peppers (red or yellow), tomatoes


  1. Cover raw cashews in water and let them soak while you chop the kale and roughly chop the leaves.  Move the chopped leaves to a bowl and massage them for a couple of minutes until the kale takes on appearance of steamed kale.
  2. To make the dressing, blend cashews, water, lemon juice, tamari, cilantro, garlic in blender until creamy. (If you're making the dressing ahead of time, store in a sealed container in the refrigerator up until 5 days.  It will thicken over time.) Toss the Kale with dressing until the leaves are coated and then add whatever vegetables you like.
  3. Alternative ideas:
  4. raw garlic is much stronger than cooked - can reduce to one clove if you prefer
  5. you can also adjust wtatever herbs or combination of herbs you'd like - just substitute your favorite herb for cilantro  (some ideas - dill, parsley, oregano, thyme, basil)
  6. You can add avocado and it will become a creamy avocado dressing.