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Servings:

Fried Cashew Cheese Kale Salad with Pickled Beets

Sometimes even a salad can’t be all good for you. Everything in moderation, right? You could definitely bake or broil the cheese if you prefer to make the salad a little less guilt-ridden. Or just use two or three cheese balls in the salad and that works too. I have to say, I do endorse the frying for the full effect. The extra crispy outside is hard to pass up.

Total Time

45min

5.0

1 Rating

Author: Girl Eats Greens

Servings:

Ingredients

•

1 cup

Cashew Nuts

•

1/2 cup

Fresh Basil

•

1 clove

Garlic

•

4 Tbsp

Nutritional Yeast

•

1 tsp

White Miso Paste

•

1 Tbsp

Warm Water

•

Lemon , juiced

•

1 pinch

Salt

•

1/2 cup

Panko Breadcrumbs

•

2 Tbsp

Canola Oil

•

2 cups

Kale

•

2 Tbsp

Pickled Beets

or Red Cabbage

•

2 Tbsp

Olive Oil

•

1 tsp

Apple Cider Vinegar

•

1 tsp

Agave Syrup

Cooking Instructions

Start by soaking the Cashew Nuts (1 cup) in water overnight or for a few hours while you do other things. I like to use this time to clean, grocery shop, or walk the dog.

Add the Fresh Basil (1/2 cup) , drained cashews, Garlic (1 clove) , Nutritional Yeast (4 Tbsp) , White Miso Paste (1 tsp) , Water (1 Tbsp) , juice from Lemon (1) and Salt (1 pinch) to a food processor.

Blend until everything is mixed together and the mixture becomes more like a paste. You’ll likely have to stop a few times to scrape down the edges. The mixture shouldn’t be runny and should actually be a bit sticky.

Roll the mixture into small balls in the palm of your hand. Your hands will get very full of cheese mixture! Roll each ball in Panko Breadcrumbs (1/2 cup) , this will make them less sticky and easier to work with.

Put Canola Oil (2 Tbsp) into a skillet on medium-high heat. Allow the oil to heat until a splash of water on the pan results in the oil spitting. Then place 1-3 cheese balls in the pan and fry. Flip and brown the other side.

Place fried cheese on paper towels to absorb any excess oils.

Whisk the dressing together by adding the Olive Oil (2 Tbsp) , Apple Cider Vinegar (1 tsp) , and Agave Syrup (1 tsp) .

Chop the Kale (2 cups) and add the Pickled Beets (2 Tbsp) and dressing.

Serve with fried cheese on top and enjoy!

Nutrition Per Serving

CALORIES

718

FAT

58.2 g

PROTEIN

16.1 g

CARBS

40.4 g