Kale Crunch Salad
Ingredients
- 4 kale stalks stems removed
- 1/2 green cabbage
- 1/2 cup peanuts chopped
- 1/2 cup coriander chopped
- 1/2 cup spring onions chopped
- 1 red capsicum chopped
DRESSING
- 1 tbsp sesame oil
- 1/4 cup olive oil
- 1 garlic minced
- 1 tbsp rice malt syrup or honey or maple syrup
- 1 tsp sea salt
Instructions
DRESSING
- Blend all ingredients in a small food processor or blender until smooth or you can pop all ingredients in a clean glass jar. Make sure garlic is finely minced, then shake to combine and set aside.
SALAD
- Chop herbs, peanuts, spring onions and capsicum, if you haven't already.
- Using a food processor, pulse the kale and cabbage in batches until finely chopped. Stop before it all gets too mushy. If it feels watery, just give them a gentle squeeze in a paper towel then transfer to a large bowl. If you don't have a food processor, chop the kale and cabbage as finely as possible and transfer to a large bowl.
- Toss the kale and cabbage mix with half of the dressing, massaging it together for a minute to make sure that the kale is tender. Add the peanuts, herbs etc and the rest of the dressing. Yum!
Notes
This salad is delicious as a side to your meat or can be the basis of a meat free meal.
A slow cooked lamb, steak from the BBQ, pan fried chicken breast or even a lovely firm fish fillet.
To make this into a meat-free meal, you could add chickpeas and lentils to the salad and top with roasted tofu.
STORAGE
Keeps well in the fridge for 3-5 days. Cannot successfully be frozen.
Nutrition
Calories: 251kcalCarbohydrates: 13gProtein: 6gFat: 21gSaturated Fat: 3gFiber: 5gSugar: 7gVitamin C: 74mgCalcium: 88mgIron: 1mg
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