I used to take my Spicy Kale Salad to pot-luck dinners. It’s a crowd pleaser for sure. But recently I discovered a new recipe idea that intrigued me. I have taken this recipe to a couple of dinners and it was a hit too! Here is my flavorful interpretation of what I am calling Kale and Cabbage Slaw. It’s easy to adapt to what you have available to you. I hope you will give it a try and let me know how you like it.
This recipe calls for Lacinato or Dinosaur kale. It stands up better with the cabbage and is easier to cut into thin slices. Thankfully, I happen to have plenty of it in my garden. The apples and raisins add a touch of sweetness. It’s dressed with a creamy cashew mayo that is both tangy and spicy. YUM!
- 1 bunch lacinato kale
- ¼ of a purple cabbage
- 1 carrot
- 1 apple
- ½ red onion
- 1 cup cherry or grape tomatoes
- ½ cup raisins
- 1 recipe cashew mayo (https://foodforthesoul.me/cashew-mayo/)
- 1 - 3 TBL apple cider vinegar
- 1 - 3 TBL soy sauce or tamari or coconut aminos
- ⅛ - ¼ tsp chipotle pepper powder or cayenne pepper.
- Chop kale and cabbage into very thin strips
- Shred carrot
- Cut apple into thin strips
- Slice onion very thin
- Halve the cherry tomatoes
- Add the above ingredients to a large bowl
- In a small bowl add 1 cup of the cashew mayo
- Start by adding 1 TBL apple cider vinegar and 1 TBL soy sauce
- Mix and taste. You are looking for a tangy flavor
- Add chipotle pepper or cayenne
- Mix well
- Pour over the salad and toss to mix
- Enjoy!
I love great food don't you? No boring dishes allowed in my kitchen! I want to share my secrets with you.
- My favorite international spice and seasoning combinations
- The top 10 ingredients absolutely I must have in my kitchen
- How to use vegan substitutes for meat and dairy products
- And Much More!
Click the button to get your copy.