For the spiced cashews: Melt the butter in a saucepan over medium heat. Add the muscovado sugar and whisk until a solid mass forms. Add the salt and cashews and stir to coat thoroughly. Sprinkle with the fennel and paprika and mix to coat. The moment the cashews start to stick, add the rice vinegar and deglaze the pan. Spread the nuts out on parchment paper to cool.
For the coconut lime vinaigrette: Place the candied ginger in a bowl, add hot water to cover and let stand for at least 45 minutes. When soft, drain and add the rehydrated ginger to a blender, along with the fresh ginger, lime juice, coriander, coconut vinegar, miso, coconut pulp and jalapeno. Sprinkle with salt, then blend on high speed until emulsified. Pour into a bowl and whisk in the mayonnaise.
For the salad: Stack the kale leaves, roll them into a long cylinder and slice crosswise into thin ribbons. Transfer to a large bowl and massage the kale gently between your fingers for 6 to 8 minutes to soften it; if the kale is very tender, massage less.
Toss the kale with some of the dressing (be careful not to overdress) and divide it among six salad bowls. Sprinkle each serving with coconut, scallions and cilantro, and garnish with daikon, avocado and mango.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.