Kale is enjoying a long run as the darling of greens these days and I'm a fan - especially of the bluish-green variety called lacinato, or "dinosaur kale". But I'm tiring of the usual garlicky dressings so here's something new: use cashew butter and lime juice for a tangy, sorta sweet and creamy dressing!  

Accessorized with toasted pumpkin seeds and cilantro, bring this to any picnic and share the spotlight with kale, the star of the show.



Toss these vegetables together in a bowl:

3 cups torn kale leaves (use the stalks for soup) massaged* with 1 tbsp fresh lime juice

1 cup finely sliced red cabbage

1 large carrot, peeled into ribbons

Combine these in a small food processor or blender until smooth and creamy:

3 tbsp cashew butter (almond butter would work too)

1 tbsp lime juice

1 tbsp fresh ginger

2 tbsp hot water

1 tbsp coconut aminos

Top the salad with these after mixing thoroughly with the dressing:

1/4 cup chopped fresh cilantro

1/2 cup toasted pumpkin seeds


*This is real, the lime juice tenderizes the kale.