1/4 cup butter
1/4 cup muscovado sugar
1/2 teaspoon salt
2 cups roasted cashews
1 teaspoon toasted, ground fennel seed
1/2 teaspoon sweet Hungarian paprika
3 tablespoons rice vinegar
1/2 cup candied ginger
1/3 cup fresh ginger
4 limes, juiced
2 tablespoons fresh green coriander or toasted dried coriander
1/4 cup Filipino dark coconut vinegar
3 tablespoons miso paste (preferably chickpea miso with no soy)
1 cup fresh coconut meat
1 jalapeno, sliced
1/2 cup vegan mayonnaise, such as Vegenaise
2 bunches kale (Lacinato, Green Curly, Red Russian or any leafy green), stemmed
1 cup toasted coconut
3/4 cup sliced scallions
1/4 cup fresh cilantro leaves
1/2 cup sliced daikon
1 avocado (sliced to plate)
1/2 mango, sliced, to plate
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