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Vegan Kale Caesar Salad with Cider Carrots

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.
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 245 kcal


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
  • 1/4 cup Walnut Parmesan


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.


Calories: 245kcal