Best Kale Salad Ever (vegan, gluten-free, paleo)
I could eat this kale salad all day long! I got the inspiration for this salad from the famous Oh She Glows cookbook and it is my favorite kale salad to make. My husband and I LOVE this and it is packed with incredible flavor.
Print Recipe
Ingredients
Vegan Cashew Parmesan
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 1/2-3/4 tsp sea salt, or to taste
- 1/4-1/2 tsp garlic powder (to taste)
Garlic Lemon Tahini Dressing
- 2 cloves garlic
- 1 1/2 tbsp tahini
- 1/4 cup fresh lemon juice
- 2-3 tbsp extra virgin olive oil
- 1/4 salt salt
- 1/4 tsp pepper
- 1 tsp dijon mustard
- scant 1 tbsp pure maple syrup
Salad
- 8-10 cups shredded/finely chopped kale
- 1/3 cup craisins (if paleo, make sure it is paleo friendly)
- 1 apple, finely chopped (I like to use gala)
- 3-4 tbsp cashew parmesan (to taste)
- dressing from above
Instructions
- To make the cashew parmesan, add all ingredients to a high speed food processor (I used a mini one) and pulse until it turns into a fine sand-like consistency. Taste and adjust seasonings if needed. Put in a glass jar to store.
- To make the dressing, add the garlic into a mini high speed food processor or small blender. Pulse until garlic is minced. Add the rest of the dressing ingredients and blend until everything is combined and smooth.
- To make the salad, add the shredded kale to a large bowl. Pour prepared dressing over it and massage it into the kale with your hands. Do this for about 30 seconds or so until everything is evenly combined. Sprinkle about 3-4 tablespoons of the cashew parmesan, or however much you want. Add in the craisins and chopped apples. Toss everything with tongs to combine. Cover and put in the fridge for 30 minutes before serving. As it sits, the kale will soften and be infused with the flavors of the dressing. Serve with extra vegan parm sprinkled on top and enjoy! Store leftovers in the fridge for one day.
Servings: 4