Tuscan Kaleslaw

Tuscan Kaleslaw

Thursday, 19th February 2015

Whether you’re already in a love affair with kale, or you’re just in the courting stages, this crunchy kaleslaw will take your relationship to the next level.
Taken from Lee Holmes’ book Eat Clean, Green and Vegetarian. Come and meet Lee in our Westbourne grove store on March 5th at 7pm when she will talking about her favourite supercharged vegetables and how you can incorporate them into breakfast, lunch and dinner.  The talk is free, but please email events@planetorganic.com to reserve a place.
Kale is the queen of greens, containing more calcium than milk and mor iron than beef per kilojoule. A great detoxifier, kale is filled with fibre and sulphur- vital for a healthy liver and digestive system. Add to that a healthy dose of omega-3s and kale becomes the ultimate anti-inflammatory supercharged ingredient.
Serves 3
  • 3 cups thinly sliced kale
  • ½ cabbage, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 small carrot, grated
  • Parsley to serve
  • 120g raw cashews
  • 40g sesame seeds
  • 1 tablespoon freshly squeezed lemon juice
  • 2 ½ tablespoons apple cider vinegar
  • ¼ teaspoon 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. 

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