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10 minutes
5 minutes
60 minutes
- 0.5 cup cashews
- 0.5 cup white sugar
- 1 bunch kale, cut into thin ribbons
- 5 tablespoons soy sauce
- 0.5 cup raisins
- Preheat oven to 325°F (165°C) for the perfect baking temperature.
- Arrange cashews in a single layer on a baking sheet.
- Roast cashews in a hot oven until golden brown, approximately 5 minutes.
- While the cashews are toasting, melt sugar in a small saucepan over medium heat. Once melted and the cashews are toasted, add the nuts to the saucepan and stir to coat. Spread the cashews on a baking sheet to cool for about 15 minutes.
- Combine kale and soy sauce in a bowl, massaging until kale softens. Gently fold in raisins and sugar-coated cashews.
- Chill in the fridge for 30 minutes before serving.
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