1bunch kalestems removed and sliced very thinly (I prefer Lacinato or Italian kale)
2carrotspeeled into ribbons
1/2a red pepperthinly sliced
1/2a yellow pepperthinly sliced
1cupedamamedefrosted if frozen
For the Cashews: Preheat the oven to 350F. On a small baking sheet, toss the cashews with all the ingredients. Bake for 10 minutes, stirring once while baking. Cool.
For the Dressing: Place all the ingredients except the olive oil in a small food processor or blender. Process until smooth. With the food processor running, slowly add the olive oil. Season to taste with more salt/cayenne if needed.
To prepare the kale, place the chopped kale in a bowl. Squeeze the lime juice over the kale and add a sprinkle of salt. Massage the kale until it starts to darken and soften. Add the remaining salad ingredients and toss with the dressing. Enjoy!
If you are making this salad in advance, leave the spiced cashews out and top the salad with them just before serving. This salad serves 2-4 - but my husband and I can usually eat this whole salad between the 2 of us!