Kale Salad with Sugar-Coated Cashews

I had this at a restaurant in San Diego and fell in love. I searched the internet to try and find a recipe but could not, so I attempted it on my own and, voila! I got it! You can use walnuts or other nuts if you prefer.

Ingredients

• 0.5 cup cashews
• 0.5 cup white sugar
• 1 bunch kale, cut into thin ribbons
• 5 tablespoons soy sauce
• 0.5 cup raisins

Steps

1. Preheat oven to 325 degrees F (165 degrees C).
2. Spread cashews onto a baking sheet.
3. Toast cashews in preheated oven until browned, about 5 minutes.
4. Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
5. Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
6. Refrigerate 30 minutes before serving.