Happy Monday! So glad you guys like the almond ginger nori snacks. They’ve given me a lot of ideas for future snacks. I’ll be keeping you posted, of course.
This carrot raisin kale salad with creamy curry dressing is all things sweet and savory. Sweet carrot, apples, and raisins meet a sweet-yet-savory dressing that’s infused with curry powder. I got the idea from curried chicken salad, which often features carrot, raisins, and/or apples in addition to the chicken itself. Same idea here, but the chicken is replaced by kale, and the results are a lot more refreshing in spite of all the sweet tones.
I’ve made the dressing twice now: the first time, with walnuts, and the second time with cashews. The cashew version is sweeter, more neutral, and less “nutty” than the walnut version, but the walnut version is slightly more nutrient dense (what with all of the Omega-3 fatty acids). You can certainly experiment with both, and decide which you like more! Either way, I think you’ll love the dressing, and if you like it as much as I do, you’ll probably find yourself using it as a dip, a spread for sandwiches, and more.
If you want to turn this one into a meal sized salad, you can definitely add some chickpeas, lentils, or quinoa. It would also be great served with a hummus sandwich, or a fresh batch of crackers and dip. In the winter, I’d love to serve the salad with some piping hot split pea soup and toast. Yum.
Such a wonderful way to enjoy fall produce! Hope you like it.
To find out about the amazing quinoa dish we served it with, you’ll just have to tune back in tomorrow! Till then,