20-Minute Asian Kale Chicken Salad
This shit is so easy to put together and forking delicious. My only notse: I used peanut butter (JIF creamy to be exact because it’s my favorite of all time), therefore the dressing is SUPER caloric. I’m thinking I’ll sub PB2 in next time and see if it tastes as good. I also did the chickpeas AND added Trader Joe’s Just Chicken to it for extra protein. Other than that, make this as is and ENJOY because it’s great.
20-Minute Asian Kale Chicken Salad by The Minimalist Baker
1 large bundle finely chopped kale (~5 cups)
1 cup finely grated carrots (2 large carrots yield ~1 cup)
2 cups finely shredded red cabbage (1/2 small cabbage yields ~2 cups)
1/4 cup creamy cashew butter (or sub almond or peanut butter or PB2)
1/3 cup sriracha
1/4 cup toasted or untoasted sesame oil
3 Tbsp maple syrup
1 healthy pinch sea salt (optional // or 1 Tbsp tamari per healthy pinch salt)
1 15-ounce can chickpeas
2 Tbsp canola or untoasted sesame oil (I used avocado oil, shrug)
1 Tbsp white or yellow miso paste
2 tsp maple syrup
1 tsp sriracha
If preparing chickpeas, preheat oven to 425º. Rinse and drain chickpeas well, then pat dry to help them crisp up.
To a medium mixing bowl add canola 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 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. Set aside.
To prepare salad, add all ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, sriracha for heat, cashew butter for creaminess, or salt or tamari for saltiness. Set aside.
Add kale, carrots, and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing and toss to coat.
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. Store leftover chickpeas in a well-sealed container at room temperature for 2 days.