I’m a sun worshipper. I love the feeling of sun-kissed skin and the hint of sunscreen that lingers with us through the day. It’s 90 degrees here today and I finally caved and turned on the air conditioning. I love the hot warmth that makes shade seem so much cooler. With the sun shining so hot this week, the last thing you want to do is stand over a hot stove. This cashew kale with peanut sauce only requires a short stove time. You could even make it in a cooler morning or evening and save it for the next day as a cold salad.
I love the peanut flavor mixed with the cashews, I love the kale all wilted in the spicy asian flavors, and for some reason the peeled carrots make this dish super exciting to me. You’ll like it and you’ll be amazed at how simple it is to make. Seriously, it’s probably about 10 minutes.
While you’re peeling these carrots, think of how much fun they’d be in a regular salad! Carrot ribbons make everything cooler. I sometimes switch up chopping carrots for a salad and do strips instead. The kids love it because it’s something different. Different for kids means that it’s more exciting to eat, so I’ll take it. I’m competing with Costco samples constantly, so I either have to make it exciting or serve the meal in personal size cups. I can’t promise either ever or always happen, but interesting flavors and shapes always make for a more exciting meal.
This recipe is adapted from The Urban Baker.
If you’re looking for another recipe with Bangkok Padang peanut sauce, these Asian Peanut Lettuce Wraps are really good.
And if you’re looking for a good pick-me-up, here’s 6 ways to teach children intentional living (and adults too!). While you’re at it, you might get sucked into Finding Joy’s post after post after post after post. Everything she writes is so good and makes me want to be a better mom and person.
- 2-3 Large bunches of kale
- 3/4 cup cashews, roasted salted
- 2 carrots, peeled into strips
- 3 Tbsp creamy salted peanut butter
- 3/4 cup water
- 1 Tbsp sesame oil
- 1/2 tsp ginger powder
- 1 cloves garlic, minced
- 2 tsp soy sauce
- 2 Tbsp rice vinegar
- dash of cayenne (optional if you like spicy like we do)
- 2 Tbsp Bangkok Padang peanut sauce (found easily at Winco, etc - this is spicy)
- Prep your kale by de-veining it (taking off all the leaves from the middle vein), wash, and chop the leaves. Have your prepared cashews on hand. Peel your two carrots. Set all these aside.
- Using a large (tall) saute pan, add all the sauce ingredients and whisk briskly over medium heat until the peanut butter melts and they blend together. Reduce heat to simmer, continually whisking for about 2 minutes. Don't let it burn.
- Fold kale into the sauce, over low heat, and let wilt down to 1/3 the size. Add cashews and carrots, stir to combine, and remove from heat.
- This is good warm and cold!
Closely adapted from The Urban Baker