Purple Kale Salad With Cashew Sumac Dressing
Over the four weeks we spent in Iran, sumac quickly became our favorite spice. It was common everywhere we dined to have salt, pepper and sumac on the table for breakfast, lunch and dinner! Ground sumac is a versatile spice with a tangy lemony flavor and widely available in Middle Eastern markets. Mint is used three ways in the recipe and the flavor ties everything together.
Make the dressing – Place all of the ingredients in a high speed blender. Turn machine on and slowly increase speed to high. Blend until emulsified, about one minute.
Make the garnish – Melt the butter in a medium skillet over medium heat. Add the mint and cook, stirring constantly, 1-2 minutes until the mint is crisp. Gently spoon onto paper towels to drain. Set aside.
Make the salad – Chop the kale into small, bite-sized pieces. Place in a medium bowl and add 2 tbsp of the dressing. Using clean hands, massage the kale for at least 30 seconds to soften the leaves.
Add the black olives, sun dried tomatoes, cucumbers, garbanzos and mint and 3 tbsp of additional dressing. Toss to combine. Season with salt, pepper and sumac. Garnish with dried mint and serve.
serves 4 - 6
- ½ cup raw cashews
- ½ cup water
- 3 tbsp lemon juice
- 1 tbsp mint, chopped
- 3 tsp sumac
- 2 tsp nutritional yeast
- ½ tsp salt
- 1 small clove garlic
- 1 tbsp Miyoko’s vegan butter
- 1 cup fresh mint leaves, julienned
- 2 bunches purple kale, washed, ribs removed
- ¼ cup pitted black olives, cut in half
- ¼ cup sun dried tomatoes, coarsely chopped
- ¼ cup Persian cucumber, peeled and diced
- ¼ cup canned garbanzos, rinsed and dried
- a handful of fresh mint leaves, torn into small pieces