Asian Kale Salad (vegan)

Asian Kale Salad

(vegan&easy!)

Prep Time: 20 Minutes

Refrigerate Time: 1-2 Hours, Refrigerate while not in use

Cooking Stuffs:

8 cups fresh green kale

1 cup cashews, chopped

2 large carrots, rinsed&shredded

1/2 cup shelled sunflower seeds

1 cup raisins

2 cups Orange-Ginger Teriyaki Sauce

In a sauce pan, follow the instructions for the Orange-Ginger Teriyaki Sauce. 

While the sauce is cooling (put it in the fridge to speed it up!), use a large bowl to toss the kale, cashews, shredded carrots, sunflower seeds & raisins. 

Pour the sauce over the salad 1/4 cup at a time, toss well between each scoop.  When the entire salad is covered in a light layer, cover with foil and refrigerate for 1-2 hours or until chilled.

Serve!

If you have leftover sauce go here!

This is also similar to the Chilled Rice Salad...but more tasty and more of a side dish or a late afternoon snacky! :)

With Love,

<3thehappyinsomniac