Asian Kale, Coconut and Cashew Salad

This recipe was from my Culinary Rx course with Rouxbe (roo-bee). I happened to see it during the few days I was experimenting with a raw diet and jumped on it. The combination of ingredients is beautiful, and the Asian dressing is perfect. It’s one of those salads I couldn’t stop eating!

Total time: 10-15 minutes


  • 1 tbsp miso paste
  • 2 tbsp tamari (low sodium soy sauce)
  • 2 tbsp rice wine vinegar
  • 1 tbsp sweetener, such as agave or maple syrup
  • cayenne, to taste (a good pinch or more)
  • 1 bunch of kale, stripped and chopped
  • 2 cups chopped red or green cabbage
  • 1 cup diced green onions
  • 1/4 cup mint leaves, chiffonade
  • 1/2 cup roughly chopped raw cashews
  • 2 Tbls. sesame seeds


  1. Using the first five ingredients, whisk until well combined.
  2. Prepare the ingredients for the salad. Wash, de-stem and dry the kale. To prepare the kale, it can either be torn into bite-sized pieces, or it can be shredded. Shredding the kale (like chiffonade) makes for a more delicate salad.
  3. Once done, add the kale, cabbage, green onions and mint leaves to a large bowl.
  4. Gently pour the dressing around the side of the salad bowl and massage it in with your hands. (This softens the kale).
  5. Finish the salad by topping it with the chopped cashews and coconut and a few more sesame seeds.