This salad is a perfect summertime salad when all you want is something cold, refreshing, citrusy, and mildly spicy (but that could just be me). You can make the dressing in advance so that when the time comes, all you would have to do is to assemble the salad!
Feel free to add proteins such as cooked quinoa, edamame beans, leftover tofu satay, etc.
Adding avocado cubes will add creaminess to this salad!
Store in the fridge, covered, up to a week. This will be a satisfying lunch for school, work, or a picnic! —Lauren
Pinch of salt
In This Recipe
Prepare the dressing by whisking all of the ingredients together. Set aside.
Rinse kale thoroughly and remove the tough ribs using a knife. Cut the leaves into bite-size pieces, transfer into a large mixing bowl, and massage it with a pinch of salt and 1 Tbsp of lime juice.
Prepare the remaining ingredients. Slice the fennel bulb using a mandoline or a knife. Skin and slice the mango into bite-size pieces. Slice the cabbage using a mandoline or a knife. Transfer them into the mixing bowl.
Add in the toppings (roasted cashew nuts and raisins). Toss until all of the ingredients are distributed throughout.
Serve cold with the curry dressing drizzled over or on the side.