Kale Salad with Jicama, Pomelo, and Candied Cashews
Accompanied by pops of bright citrus, a zingy dressing, crisp raw vegetables, and candied nuts, kale can be downright festive.
Keywords
- Side Dishes
- Fruit
- Vegetables
- Make Ahead
- Gluten Free
- Vegetarian
- Salads
- Thanksgiving
- Holiday
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Cooling rack
- Cutting board
- Chef's knife
- Measuring spoon
- Serving platter
- Measuring cup
- Peeler
Ingredients
- 1 large egg white
- 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 1 tablespoon unsalted butter, melted
- 1½ teaspoons ground coriander, divided
- 1½ teaspoons table salt, divided
- Pinch cayenne pepper
- 1 cup raw cashews
- 1/4 cup extra-virgin olive oil, divided
- 3 tablespoons sherry vinegar
- 1/4 teaspoon pepper
- 2 pomelos
- 12 ounces curly kale, stemmed and chopped (10 cups)
- 1 small head radicchio (6 ounces), halved, cored, and chopped coarse
- 2 cups fresh cilantro leaves
- 6 ounces jicama, peeled and cut into 2-inch-long matchsticks
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