In a high-speed blender or a food processor, combine the red bell pepper, garlic, cashews, tamari, lime juice, chili powder, cumin, cayenne, salt, and pepper. Blend until completely smooth and creamy, 1 to 2 minutes.
Transfer the kale and the cilantro to a large salad bowl and pour on the dressing. Toss until all the kale is thoroughly coated, then massage the kale with your hands for 1 to 2 minutes. (Massaging kale makes it taste better!)
Divide the kale salad among four large plates and top with the purple cabbage, red onion, carrot, avocado, and jicama.
Season with a bit of salt and pepper and serve with lime wedges, if desired.