Kale Salad with Jicama, Pomelo, and Candied Cashews

Name: Kale Salad with Jicama, Pomelo, and Candied Cashews
Ingredients: 1 , large egg white; 2 tablespoons, granulated sugar; 2 tablespoons, packed brown sugar; 1 tablespoon, unsalted butter, melted; 1½ teaspoons, ground coriander, divided; 1½ teaspoons, table salt, divided; Pinch , cayenne pepper; 1 cup, raw cashews; 1/4 cup, extra-virgin olive oil, divided; 3 tablespoons, sherry vinegar; 1/4 teaspoon, pepper; 2 , pomelos; 12 ounces curly, kale, stemmed and chopped (10 cups); 1 small head, radicchio (6 ounces), halved, cored, and chopped coarse; 2 cups, fresh cilantro leaves; 6 ounces, jicama, peeled and cut into 2-inch-long matchsticks

Side Dishes
Vegetables
Fruit
Make Ahead
Salads
Holiday
Thanksgiving

By Erica Turner ･ Appears in Cook's Illustrated November/December 2022

Accompanied by pops of bright citrus, a zingy dressing, crisp raw vegetables, and candied nuts, kale can be downright festive.

SERVES 6 to 8

TIME 45 minutes

Kale Salad with Jicama, Pomelo, and Candied Cashews

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