Kale Salad with Sugar-Coated Cashews

Kale Salad with Sugar-Coated Cashews

tabarita 0

"I had this at a restaurant in San Diego and fell in love. I searched the internet to try and find a recipe but could not, so I attempted it on my own and, voila! I got it! You can use walnuts or other nuts if you prefer."

Ingredients 1 h {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1287 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Spread cashews onto a baking sheet.
  3. Toast cashews in preheated oven until browned, about 5 minutes.
  4. Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. Refrigerate 30 minutes before serving.
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Reviews 1

  1. 1 Ratings


This was ok. I was hoping I'd like it a lot more bc I eat tons of kale and could always use a new way to prepare it, but with a couple tweaks it could definitely be 5 stars. The sugar step took much longer to melt than the time it takes to toast the cashews. I suggest starting on the sugar first, then putting the nuts in the oven. The cashews were a little hard to separate on the baking sheet. They stuck together quickly and the sugar hardened into a hard crunchy candy shell. I think next time I'll just melt butter and brown sugar together and toss the nuts in. Much quicker and easier, and the cashews don't turn into a hard candy. I also found this salad to be quite salty, and I even used low-sodium soy sauce. Kale salad needs very little liquid once you start massaging the leaves, so I think even just 1-2 tsp of soy sauce would be plenty. I used mixed jumbo raisins which added a nice contrast of textures between the hard,sweet cashews and the soft, salty kale leaves. With the decreased amount of soy sauce and simpler sugar-coating method, I would really like this recipe. i will play around with it to see what works best. Thanks for sharing tabarita!