A lightly spiced Kale salad studded with shredded red cabbage and grated carrot, topped with goji berries. Great as a main salad with protein or as a side dish.
Overview
Serves 4
Preparation time 15 minutes
Will keep for 2-3 days in the fridge
- Place the kale in a large bowl, remove any tough stems. Sprinkle over the salt and massage into the kale until the kale ‘wilts’.
- Place the dressing ingredients in a blender and process to form a thick puree. Add a dash of the reserved liquid to help blend if needed.
- Spoon into the bowl and with your hands massage the sauce all over the kale.
- Toss in the remaining ingredients and serve or keep in the fridge for 2 days
Did You Know?
Kale is a powerhouse of nutrition, packed with essential vitamins and minerals that support overall health. Rich in vitamins A, C, and K, it contributes to healthy vision, immune function, and bone strength. It’s also a good source of antioxidants, including beta-carotene and flavonoids, which help combat inflammation and oxidative stress.
200g kale chopped
1 carrot grated
100g red cabbage shredded
30g toasted mixed seeds
½ red onion diced
30g goji berries
Dressing
½ tsp sea salt
¼ tsp garlic powder
¼ tsp cumin powder
¼ tsp onion powder
1 ripe avocado
1tsp maple syrup or honey
½ -1 chipotle pepper soaked in warm water then drained (reserve liquid)
1tbsp nutritional yeast flakes
2 tablespoons lemon juice