Mango Salad With Fennel And Tangy Curry Dressing

1. 1

   Prepare the dressing by whisking all of the ingredients together. Set aside.

2. 2

   Rinse kale thoroughly and remove the tough ribs using a knife. Cut the leaves into bite-size pieces, transfer into a large mixing bowl, and massage it with a pinch of salt and 1 Tbsp of lime juice.

3. 3

   Prepare the remaining ingredients. Slice the fennel bulb using a mandoline or a knife. Skin and slice the mango into bite-size pieces. Slice the cabbage using a mandoline or a knife. Transfer them into the mixing bowl.

4. 4

   Add in the toppings (roasted cashew nuts and raisins). Toss until all of the ingredients are distributed throughout.

5. 5

   Serve cold with the curry dressing drizzled over or on the side.

No additional tips available.