Kale & Sprout Winter Slaw
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- handful of cashews
- 2 tablespoons nutritional yeast
- 1 teaspoon capers
- 1 tablespoon smooth Dijon mustard
- 3 tablespoons tahini
- 1 lemon
- 2 tablespoons olive oil
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 160°C fan / 350°F. Place the cashews in a small bowl, cover with 100ml boiling water and set aside to soften.
Step 2
Tip the hazelnuts and sesame seeds onto a baking tray; bake for 8–10 minutes until golden.
Step 3
Bring a large saucepan of salted water to the boil. Add the kale, sprouts and cabbage, and cook for 2–3 minutes. Drain and refresh in cold water, and drain again thoroughly — removing as much water as possible.
Step 4
To make the dressing, transfer the cashews, along with the water, to a high-speed blender. Add the remaining dressing ingredients and blitz until smooth, adding a splash of water as needed to loosen.
Step 5
To serve, simply toss together the vegetables, dressing, hazelnuts and sesame seeds. Transfer to a large serving bowl or platter.
Step 6
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