Crunchy Kale with Spicy Cashew Sesame dressing

I managed to avoid soy for about a week. During this time, I found a way to make Asian-inspired food without using tamari and soy sauce.

The local grocery store near Portland sells this incredible kale “slaw” with carrots, cabbage, and other vegetables. I have been eating it almost exclusively for the last month.

You can easily grab the ingredients in the fridge to make salads or scrambles. This salad is based on my version of the recipe.

This 20-minute recipe has an amazing dressing. The sauce is a simple mixture of cashew oil, maple syrup, and sesame seed oil. ).

If you need more salt, a sprinkle of tamari (or salt) will do the trick. I tend to skip it! The color is a beautiful bright orange; it’s creamy and spicy-sweet.

This salad is a great snack or side dish, but I made it into an entree by adding some misoasted crisp chickpeas. This is correct; I did some internet research and discovered a few tips to make chickpeas crispy and crunchy.

It’s the perfect salad for picnics or lunches. Or when you want a quick but filling meal. Chickpeas are a great source of fiber and protein that will keep you full for hours.



  • Can chickpeas 15 oz.
  • 2 Tbsp avocado or untoasted sesame oil
  • Use chickpea or white miso paste if you are vegan.
  • 2 tsp Maple Syrup
  • 1 tbsp Chili garlic sauce


  • The original recipe calls for a large bundle of finely chopped Kale (organic if possible, but 5 cups if you want to stick with the original).
  • I use the mandolin to grate my carrots. Two large carrots will yield about 1 cup.
  • I use the mandolin to shred 1/2 of a small cabbage. This yields about 2 cups.


  • Use almond butter or cashew butter instead.
  • 13 cup Chili garlic sauce
  • 1/4 cup sesame oil, toasted or not
  • Maple syrup 3 Tbsp
  • Use one healthy pinch of sea salt (optional or 1 Tbsp Tamari per healthy pinch)


CHICKPEAS ( Optional

  • Preheat the oven to 425 degrees F (212 C) before preparing chickpeas. Drain and rinse chickpeas thoroughly. Pat them very dry. This will help crispen them up.
  • Add avocado oil to a medium bowl. Whisk in miso paste. Add chickpeas and coat. Spread out on a baking sheet or more if you need to increase the batch size. Bake for 20-25 mins, stirring/tossing once halfway through to ensure even cooking. The cookies are done when they’re crisp and golden brown. (See photo). Set aside.

Dressing + Salad

  • Toss Kale, cabbage, and carrots in a large bowl for mixing and serving. Set aside.
  • Add cashew butter to a small bowl, add sesame oil, maple syrup, chili garlic sauce, and whisk together. Add more maple syrup to increase sweetness, chili sauce for heat, or cashew butter to add creaminess. Set aside.
  • Toss the salad with the dressing and combine well. Divide salad among serving plates, and top with miso chickpeas. ( optional). Fresh is best, but leftovers can be stored in the fridge for up to three days. (Or even longer if you keep the dressing separately from the vegetables). Chickpeas can be stored in an airtight container at room temperature for up to 2 days.

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