Description
All sorts of textures and flavours come together in this Rainbow Kale Slaw, sure to please your tastebuds while leaving your body feeling amazing and energized, too.
Ingredients
For the dressing: (You will have leftovers – this makes about 500mL)
- 300g soft tofu
- ¼ cup tahini
- ¼ cup + 1 tbsp miso
- ¼ cup rice vinegar
- ¼ cup hemp seeds
- juice of 1 large lemon
- water to thin (see note)
For the rest:
- 5 cups kale, chopped, rough stems removed
- 1/4 cup apple cider vinegar
- 2 cups shredded purple cabbage
- 1 large carrot, shredded or julienne cut
- 2 cups cooked chickpeas, or crispy chickpeas made like this*
- 1 yellow bell pepper, seeded and diced
- 3/4 cup sliced radishes
- 1/3 cup pepitas
- 1/3 cup slivered almonds
- 2 tbsp hemp seeds
Instructions
- Combine all ingredients for the dressing in a blender or food processor and whirl until completely smooth. Add a bit of extra lemon juice to thin if desired, then set aside.
- Wash and chop the kale, removing the thick stems. In a large bowl, drizzle the apple cider vinegar over the kale and massage it for a few minutes with your hands, as if you were kneading dough.
- Prepare the cabbage and carrot as directed above and add them to the kale. Pour about 1/4 cup of dressing into the bowl and continue massaging with your hands, further softening the kale.
- Add all remaining ingredients to the bowl, along with a bit more dressing. Toss to coat, then serve.
Notes
As the dressing cools in the fridge, it will thicken up. In order to thin it back to dressing consistency, store it in a container bigger than you think you need and simply add some water. Shake it up and voila – you have dressing again!
When making the crispy chickpeas, be sure to check them every 10 minutes or so – for even cooking, and because ovens are different and yours might cook faster than mine!
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: salad
- Method: no cook