Natalia KW
Kale Slaw With Barbecue Walnut Crumble
Give classic coleslaw an edgy twist with this raw kale and walnut dish.
May 19, 2014
What you need:
For the kale slaw:
3 cups shredded cabbage
2-1/2 cups shredded kale
1 cup shredded carrot
1/4 cup thinly sliced sweet onion
1/4 teaspoon celery seed
For the mayo:
1/3 cup raw cashews, soaked for 1 hour, drained, and rinsed
1/3 cup raw sunflower seeds, 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
For the barbecue walnut crumble:
5 sundried 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 ground chipotle
1/4 teaspoon salt
1-1/2 cups raw walnuts
1 tablespoon minced sweet onion
What you do:
- For kale slaw, in a large bowl, toss together all ingredients and set aside.
- For the mayo, in a high-speed blender combine all ingredients and blend until very smooth.
- 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.
- To serve, divide kale slaw and top with barbecue walnut crumble.
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