- serves 3 people
- preparation 20 minutes
- difficulty Easy level
Ingredients
- 3 cups Tuscan kale, thinly sliced
- ½ cabbage, thinly sliced
- 1 red capsicum, seeds and membrane removed, thinly sliced
- 1 small carrot, grated
- parsley, or micro herbs, to serve (optional)
Dressing
- 120 g (¾ cup) raw cashews
- 40 g (¼ cup) sesame seeds
- 1 tbsp freshly squeezed lemon juice
- 2½ tbsp apple cider vinegar
- ¼ tsp Celtic sea salt
- 2 tbsp sugar-free mustard
Instructions
Place all the dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth.
Place the slaw ingredients in a bowl, stir through the dressing and serve.
Recipes and images from Supercharged Food: Eat Clean, Green & Vegetarian (Murdoch Books, $35, pbk).
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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