November 23 is National Cashew Day. Try our Cashew “Caesar” Salad for a fun twist on a classic!

Yield: 4-6 Servings Cooking Time: 30 Minutes Difficulty: Easy


  1. To make the Caesar dressing: pour all of the ingredients into a large blender and blend until smooth. Set aside.
  2. Heat a sauté pan over medium heat, add olive oil and the panko bread crumbs. Toast the bread crumbs while stirring constantly until they are golden brown. Set aside to cool.
  3. Assemble the salad in a large bowl. Add the chopped kale, baby kale, savoy cabbage, carrots, tomatoes and 1 cup of the prepared Caesar dressing. Toss the salad and coat all of the ingredients in the dressing.
  4. Garnish with toasted breadcrumbs, parmesan cheese and freshly grated black pepper. Enjoy!


Measuring Cups
Measuring Spoons
Sauté Pan
Mixing Bowl


  • Caesar Dressing:
  • 2 cups Roasted Cashews
  • ½ cup Water
  • 1 teaspoon Lemon Zest
  • ¼ cup Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 clove Garlic, finely grated
  • ¼ cup Grated Parmesan Cheese
  • 1 teaspoon Freshly Grated Black Pepper
  • Salt To Taste
  • Salad:
  • 1 cup Panko Bread Crumbs
  • 2 tablespoons Olive Oil
  • 3 cups Washed and Chopped Kale
  • 2 cups Washed Baby Kale
  • 2 cups Washed and Chopped Savoy Cabbage
  • 1 cup Shredded Carrots
  • 2 cups Cherry or Grape Tomatoes
  • Shaved Parmesan Cheese to Garnish