Vegan Kale Caesar Salad with Cider Carrots
This vegan Kale Caesar Salad with Cider Carrots makes a terrific healthy lunch. It’s a great side dish for dinner, too!This recipe serves 4 people as a side saide and 2 people as a main salad.
Ingredients
For the Cider Carrots
- 2 large carrots cubed
- 1 teaspoon neutral-flavored vegetable oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable stock
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
For the Caesar Dressing
- ½ cup raw cashews soaked for at least 2 hours, rinse and drained
- ½ cup water
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon mellow white miso
- 2 teaspoons capers
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
For the Salad
- 1 bunch kale destemmed and chopped
- ¼ cup toasted pumpkin seeds
- ¼ cup Walnut Parmesan
Instructions
Make the Carrots
- Heat the oil in a large pan over medium-high heat. Add the carrots and sauté until they begin to brown slightly, about 5 minutes.
- Whisk together the apple cider vinegar, stock, mustard, and sea salt, and pour them into the pan with the carrots. Bring to a boil, and then reduce heat to a simmer. Let simmer until most of the liquid as been absorbed, about 10 minutes.
- Remove the carrots from the liquid and allow to cool.
Make the Dressing
- Mix all of the ingredients together in a high-speed blender or food processor until smooth and creamy.
Make the Salad
- Place the kale in a large bowl and pour on about ¾ of the dressing. With clean hands, massage the dressing into the kale until it begins to soften. Don’t over massage the kale.
- Drizzle on the rest of the dressing and top with the toasted pumpkin seeds and Walnut Parmesan.
Nutrition
Calories: 245kcal