Gingery Kale Salad with Cashew Dressing

Step 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.

Step 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.

Step 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.

Step 4

Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.

Step 5

Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.

Step 6

If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.