Raw kale salad with a cashew, ginger and chilli dressing

November 15, 2018
Serves: 1 Cooks In: 20 minutes


  1. Wash the kale then place in a medium sized bowl. Cover with the lemon juice and massage this into the kale leaves. Then leave this to sit for 10 minutes. The lemon will “cook” the kale.
  2. Next cut up your pak choi and carrots.
  3. Now to make your dressing. Place the nut butter, soya sauce and olive oil in a bowl and whisk until combined. Then add in the remaining ingredients and whisk again.
  4. Now place all the vegetables in the bowl with the kale, and stir in the dressing, making sure all the vegetables are evenly covered. Sprinkle some nuts and seeds on the top and serve!


  • 2 large handfuls of kale
  • ½ lemon, juice only
  • 1 pak choi, thinly sliced horizontally
  • 2 carrots, use a peeler to slice into ribbons lengthways or you can grate them


  • 1 tbs cashew butter (or any nut butter will do, peanut also works well)
  • 1 tbs soya sauce
  • 2 tbs olive oil
  • 1 thumb sized piece of ginger, peeled and grated
  • 1 tsp chilli flakes
  • ½ tsp honey