Fried Cashew Cheese Kale Salad with Pickled Beets

15 INGREDIENTS • 9 STEPS • 45MINS

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.
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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.
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

45MINS

Total Time

Ingredients

Servings
2
us / metric
Cashew Nuts
1 cup
Cashew Nuts
Fresh Basil
1/2 cup
Fresh Basil
Garlic
1 clove
Garlic
Nutritional Yeast
4 Tbsp
Nutritional Yeast
White Miso Paste
1 tsp
White Miso Paste
Water
1 Tbsp
Warm Water
Lemon
1
Lemon, juiced
1 1/2 Tbsp juice per 2 servings
Salt
1 pinch
Salt
Panko Breadcrumbs
1/2 cup
Panko Breadcrumbs
Canola Oil
2 Tbsp
Canola Oil
Kale
2 cups
Kale
Pickled Beets
2 Tbsp
Pickled Beets
or Red Cabbage
Olive Oil
2 Tbsp
Olive Oil
Apple Cider Vinegar
1 tsp
Apple Cider Vinegar
Agave Syrup
1 tsp
Agave Syrup

Nutrition Per Serving

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Calories
718
Fat
58.2 g
Protein
16.1 g
Carbs
40.4 g
Love This Recipe?
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

Cooking Instructions

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step 1
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.
step 1 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.
step 2
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.
step 2 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.
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
step 6
Place fried cheese on paper towels to absorb any excess oils.
step 6 Place fried cheese on paper towels to absorb any excess oils.
step 7
Whisk the dressing together by adding the Olive Oil (2 Tbsp), Apple Cider Vinegar (1 tsp), and Agave Syrup (1 tsp).
step 8
Chop the Kale (2 cups) and add the Pickled Beets (2 Tbsp) and dressing.
step 8 Chop the Kale (2 cups) and add the Pickled Beets (2 Tbsp) and dressing.
step 9
Serve with fried cheese on top and enjoy!
step 9 Serve with fried cheese on top and enjoy!

Tags

Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Vegetables
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