Crunchy kale salad with cashew dressing
Yeung Man Cooking · ♥ 4.6K likes · 74.7K views · 9 min video
Read about brussels sprouts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 175 g black kale
Chop about 175 g of black kale and put it in a large mixing bowl.
A crunchy kale salad
- 125 g purple cabbage
- 225 g Brussels sprouts
Thinly chop 125 g of purple cabbage and 225 g of Brussels sprouts, wafer thin.
- 1 whole Fuji apple
- 150 g cherry tomatoes
Chop one Fuji apple into thin matchsticks and roughly chop 150 g of cherry tomatoes.
- ½ whole red onion
- ½ cup raisins
- ¼ cup hemp hearts
Thinly slice half a red onion; add it with the raisins and hemp hearts.
- 1 cup cashews
- ⅓ cup lemon juice
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp oregano
- pepper
- olive oil
- 1 tbsp Dijon mustard
Blend the cashews, lemon juice, salt, garlic powder, onion powder, oregano, pepper, a drizzle of olive oil, Dijon mustard and water on high until liquefied.
- 1 cup water
- fresh cracked pepper
Pour in half the dressing and toss; add more only if needed.
Dressing and tossing