"Kaleslaw" with creamy cashew and hemp dressing

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I adore slaws, especially at lunchtime, and have made them in all sorts of untraditional ways. My most recent favorite is my red cabbage and green apple sesame slaw! This new recipe for kale-slaw (yes, I went there) couldn’t be easier: two kinds of vegetables, and a creamy hemp and cashew dressing that mimics traditional vinegar and mayo combinations nicely. I used lacinato—also known as dinosaur—kale for this recipe. Lacinato kale appears commonly in Tuscan dishes, and some find it a little sweeter than curly kale. I love using lacinato kale as a wrap for raw “tacos,” and (in keeping with tradition) in white bean soup. Curly kale, however, will be totally fine for this recipe if you can’t find lacinato. All you need to do is slice it thinly! Blend the cashews, hemp seeds, water, lemon juice, vinegar, sea salt, dates, and mustard in a blender till totally smooth. Pour about 1/3 cup of the dressing over the kale and cabbage. Massage it in with hands. Add more dressing as needed until the slaw is creamy and evenly coated. Save remaining dressing for salads, wraps, and for veggie dipping. I love the look and colors of this slaw. And I love that it’s rich in healthy fats from the cashews and hemp, as well as antioxidants and vitamins from the veggies. The phytochemicals in cruciferous vegetables (like cabbage and kale) are more likely to confer disease fighting benefits when eaten raw, so I love finding delicious, simple ways to make raw crucifers palatable. This slaw is a great place to start. So, how to serve this slaw? I enjoyed the it with a sweet potato, topped with some of the almond butter sauce I featured in this quinoa breakfast bowl. It would also be great with some quinoa, rice, or farrow, or with a big helping of raw crackers.

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