A colorful and crunchy salad with a delicious tangy-sweet dressing.
Separate kale leaves from thickest part of the stems. Finely chop the kale and place it in a large salad bowl. Add the carrots, purple cabbage, quinoa, cashews, and raisins, and toss to distribute evenly. (Add chicken or tofu if using.)
Whisk together all of the dressing ingredients. Pour over the salad just before serving.