Tuscan kale slaw

Photo: Lee Holmes

Whether you’re already in a love affair with this powerful healing ingredient, or you’re just in the courting stages, this crunchy kale slaw will take your relationship to the next level.

Serves 3
3 cups thinly sliced Tuscan kale
1/2 cabbage, thinly sliced
1 red capsicum (pepper), seeds and membrane removed, thinly sliced
1 small carrot, grated parsley, or micro herbs, to serve (optional)

Dressing
120 g (41/4 oz/3/4 cup) raw cashews
40 g (11/2 oz/1/4 cup) sesame seeds
1 tablespoon freshly squeezed lemon juice
21/2 tablespoons apple cider vinegar
1/4 teaspoon Celtic sea salt
2 tablespoons sugar-free mustard

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.

Recipe and image from Supercharged Food, Eat Clean, Green and Vegetarian by Lee Holmes, published by Murdoch Books. Available at dymocks.com.au