Apple and kale salad with black-sesame maple cashews from Saveur Magazine, November 2015 (#178) (page 57)

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Notes about this recipe

  • Rutabaga on October 27, 2017

    I'd really been looking forward to trying this salad, but was rather disappointed with the results. The main issue is that the dressing is simply too sweet for our taste - and I only used half the sugar called for! To be fair, I used Chinese black rice vinegar, which may be sweeter than Shanxi vinegar (I've no idea), and apple cider can vary greatly in sweetness. I recommend leaving out the sugar entirely, adding it only to taste if needed. A little bit of a spicy kick - just a hint - would also be welcome here, so maybe add a half teaspoon of sriracha. We did all love the maple cashews, which I made using regular white sesame seeds instead of black. As a final note, this really made a lot of dressing for the amount of salad. You could probably get by with half the amount, unless you've packed those four cups of kale extra tightly.

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