With Toasted Cashews and a Creamy Grilled Lime Vinaigrette
Prep & Cook Time:20-30 min.
Cook Within:1 days
Tree Nuts (Cashews)
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Salads get a bad rap, but this one is loaded with nourishing greens, sweet, juicy fruit, and covered with a creamy, slightly spicy vinaigrette and buttery toasted cashews. Zero cholesterol, completely vegan, and surprisingly satisfying.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Grill the Lime
Warming and grilling fruit releases its natural sweetness and lends a caramelized flavor to this dressing. Cut your lime in half and, if you have a grill, set the segments, open side down, on the grill for about 5 minutes or until slightly caramelized. If you don’t have a grill, you can place the limes open segments down on a hot skillet and allow to warm over medium-high heat for 3 minutes. Remove from heat and set aside.
Prep the Vegetables
On a clean cutting board, rinse kale and remove leaves from ribs. Dice leaves in to small pieces (similar to shredded cabbage). This can be accomplished easily by rolling de-ribbed leaves in to a ball and cutting similar to chiffonade basil. Add to a bowl and gently massage and squeeze the kale (this makes it tender and releases bitterness) for about 45 seconds. Peel clementines and remove any seeds. Dice segments in to small pieces. Place juice and diced segments in with the kale. Add drained, rinsed pineapple to bowl. Add shredded cabbage to bowl and mix together. Set aside.
Make the Dressing
In a bowl, combine apple cider vinegar, maple syrup, tahini, red pepper flakes, and the juice (some pulp is okay, too) from the grilled lime halves and whisk together. Salt and pepper, to taste. If extra viscosity is desired, you can add an 1/8 cup of olive oil. If you’d like extra sweetness, you can reserve some of the canned pineapple juice and incorporate until flavor is reached. Set aside in refrigerator to chill for a few minutes.
Toast the Cashews
Heat a large frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of nuts. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Stir frequently with a spatula until the nuts turn golden brown and smell mouth-watering. Remove from heat, and if necessary, from pan, as they will continue to cook after being removed from the heat.
Assemble Your Salad
Add chilled dressing to your bowl of veggies and fruits, coating the cabbage and kale (you want to get that dressing in all the nooks and crannies!). Ladle a serving on a plate and crown with toasted cashews. Dig in!
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