Bean and kale salad with creamy cashew-lime dressing from The China Study Quick & Easy Cookbook: Cook Once, Eat All Week with Whole Food, Plant-Based Recipes (page 95) by Del Sroufe and LeAnne Campbell

  • lime juice
  • roasted unsalted cashew nuts
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute baby kale for kale, raw cashew nuts for roasted unsalted cashew nuts, and the book's "Asian salad dressing" for the dressing specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baby kale for kale, raw cashew nuts for roasted unsalted cashew nuts, and the book's "Asian salad dressing" for the dressing specified in this recipe.

  • gillian_hugbfd on April 12, 2026

    Delicious dressing and very filling. Didn’t use cayenne and added tomato. Made two generous dinner portions. I didn’t roast the cashews and the dressing was still lovely. It tastes a bit like a blue cheese dressing.

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