Kale Slaw With Barbecue Walnut Crumble |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Just saw this on food and yoga for life . It looks AMAZING! Here for safekeeping. Prep time excludes soaking time for nuts, seeds or tomatoes, so prepare ahead to have your ingredients ready. Ingredients:
3 cups cabbage, shredded |
2 1/2 cups shredded kale |
1 cup carrot, shredded |
1/4 cup sweet onion, thinly sliced |
1/4 teaspoon celery seed |
1/3 cup cashews, raw, soaked for 1 hour, drained, and rinsed |
1/3 cup sunflower seeds, raw, soaked for 4 hours, drained, and rinsed |
1/4 cup water |
2 tablespoons apple cider vinegar |
2 tablespoons olive oil |
1 teaspoon maple syrup |
3/4 teaspoon salt |
5 sun-dried tomatoes, soaked for 2 hours, drained, and rinsed |
1 tablespoon olive oil |
1 tablespoon water |
1 teaspoon maple syrup |
1 teaspoon apple cider vinegar |
1 teaspoon smoked paprika |
1/2 teaspoon chili powder |
1/4 teaspoon dried chipotle powder |
1/4 teaspoon salt |
1 1/2 cups walnuts, raw |
1 tablespoon sweet onion, minced |
Directions:
1. For kale slaw, in a large bowl, toss together all ingredients and set aside.
2. For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. Pour over the kale slaw and mix well.
3. For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion.
4. To serve, divide kale slaw and top with barbecue walnut crumble.
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