Thai Carrot Salad with Curried Cashews

INGREDIENTS

2 cloves

garlic, minced (1 Tbsp or 6 g)

2 tbsp

dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter)

fresh or dried bird's eye chilies (~1 tsp | or sub red pepper flake)

2 tbsp

coconut sugar (or sub maple syrup)

1/4 cup

lime juice

optional: 2 Tbsp (30 ml) pineapple juice (recommended for sweetness/tang)

1 tbsp

tamari (or soy sauce if not gluten-free)

2 cups

kale, chopped, large stems removed

2 tsp

sesame or olive oil

2 tsp

lime juice

4 cups

finely shredded/grated carrot (I use this mandolin with the medium blade attachment)

1/4 cup

thinly sliced red onion

1 cup

Curry-Spiced Cashews (or sub roasted salted cashews)

optional: 1/2 cup (30 g) chopped fresh cilantro