Crunchy Kale Slaw with Creamy Cashew Mayo
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Crunchy Kale Slaw with Creamy Cashew Mayo
This salad provides a rainbow of healthy phytonutrients as well as some big flavours.
Ingredients
Crunchy Kale Slaw
1 bunch kale, washed, de-stemmed and finely sliced
1/4 small red cabbage finely shredded
1 large red apple, cut into match sticks
2 carrots, grated
1 red capsicum (bell pepper), cored and finely sliced
1 red onion, finely sliced
1 cup raw almonds, soaked for 30 minutes-1 hour, roughly chopped
4-6 red radishes, washed and finely sliced (optional)
1 tablespoon olive oil
Salt and pepper to taste
OPTIONAL: 1 tablespoon apple cider vinegar
Creamy Cashew Mayo
1 cup raw cashew nuts (soaked for 1 hour*)
Juice of 2 lemons
1/2 - 1 tablespoon apple cider vinegar (according to taste)
1/2 teaspoon salt
OPTIONAL: 1 clove garlic
Water (the amount of water you add is determined by the consistency you desire. More on that below!)
Method
Creamy Cashew Mayo
Place all ingredients in a high speed blender. A small blender is best for this recipe. I use my Vitamix S30.
Blend until smooth. Taste and adjust seasoning until you are hapy with the flavout.
Crunchy Kale Slaw
Wash kale, remove stems and discard.
Finely slice the kale into thin ribbons.
Place the finely sliced kale into a large bowl. Add in the olive oil, salt (and vinegar if you are using it) and massage the kale for a few minutes. The kale will release liquid, become a brighter, darker green and soften. This will make it much more pleasant - and less chewy! - too eat.
Now add in all other Kale Slaw Ingredients and desired amount of Creamy Cashew Mayo.
Toss well to combine.
Serve and enjoy!
