Charred corn, scrunched kale and sweet potato salad from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 124) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Cashew nuts need to soak overnight.

  • MmeFleiss on October 05, 2016

    Fabulous salad! My cashews only soaked for about an hour while the sweet potatoes baked and they worked fine in the dressing. Due to the minuscule amount of coconut milk needed, I used powdered with water and just eyeballed the amount.

  • Alro9 on May 24, 2015

    I didn't soak cashews but used more coconut milk then recipe listed. I also have developed a habit of rather than ripping out the stems of the kale too carefully, instead blitzing it in the food processor for a few seconds so it is a little in the direction of a chopped salad. I served this with slow cooked fennel and some sweet potato fallafel. Delicious.

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