Thai Curry Salad Adapted from The Movement Menu 

Salad

• 2½ cups shredded kale leaves

• 2½ cups shredded Napa cabbage

• ¼ cups blackberries

• 1 bell pepper, chopped

• 4-5 carrots, shredded

• ½ cup mint or cilantro, chopped

• ⅔ cup cashews, roasted

Dressing 

• 1 can full fat coconut milk

• ¼ cup cashew butter

• 1 tablespoon yellow curry powder

• 3 cloves of garlic

• juice from 1 lime

• 1½ teaspoons garlic chili paste

• 1 teaspoon pink sea salt

Directions

1. Place the dressing ingredients into a high-speed blender. Blend on high, about 30 seconds, until smooth and creamy throughout.

2. Add salad ingredients to a large bowl and toss with as much dressing as you'd like. Add a little bit it at a time.