Tuscan kaleslaw

All hail the mighty, illustrious kale; can it do no wrong? Whether you’re already in a love affair with this powerful healing ingredient, or you’re just in the courting stages, this crunchy kaleslaw will take your relationship to the next level.

Credit: Steve Brown

• serves

  3

• prep

  20 minutes

• difficulty

  Easy

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.