• 1/2 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. honey
  • 2 cloves garlic, minced
  • 1 tbsp. fresh ginger, chopped


  • 1 bunch Kale, chopped to make 6 cups
  • (stems and tough center veins removed)
  • 1/2 cup toasted cashews
  • 1 orange, peeled and segmented
  • 2 scallions, chopped
  • 1/4 cup chopped cilantro
  • salt and pepper


For the dressing, put all ingredients in a blender and blend until smooth. In a large bowl, combine the kale, orange segments, scallions, cashews, and cilantro. Add a salt and pepper, to taste. Pour over the dressing, gently toss salad and serve. You may prefer not to use all the dressing. If so, keep refrigerated for another use.


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