Kale, cabbage and Brussels sprout salad with creamy cashew dressing
Yeung Man Cooking · ♥ 2.2K likes · 47K views · 19 min video
Read about brussels sprouts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 175 g black kale
Chop the black kale and place it in a large mixing bowl.
- 125 g purple cabbage
- 225 g Brussels sprouts
Thinly chop the purple cabbage and the Brussels sprouts; chopping wafer thin yields far more than it looks.
- 1 whole Fuji apple
Keep three fingers back behind the blade and guide the knife rather than chopping towards yourself; safety over speed.
Chop the Fuji apple into thin matchsticks, roughly chop the cherry tomatoes and thinly slice half a red onion.
- 150 g cherry tomatoes
- ½ whole red onion
- ½ cup raisins
- ¼ cup 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
- 1 cup water
Add the raisins, hemp hearts and cashews.
Blend the lemon juice, salt, garlic powder, onion powder, oregano, pepper, a drizzle of olive oil, the Dijon mustard and a cup of water on high until liquefied.