Purple Cabbage and Kale Salad

Purple Cabbage and Kale Salad – This is a fantastic salad, yummy dressing, great nutrition, taste and the best part you can keep it in the fridge for a couple days without it wilting or going soggy.

I picked the kale from the garden, so sweet and tender. The cashew dressing gives it a creamy texture and awesome flavours.

Purple Cabbage and Kale Salad

What you will need:

Veggies

• 1 large bunch of kale (organic if possible)
• 1/2 head of purple cabbage

The following ingredients are for the dressing:

• 2 limes (squeeze out the juice and set aside)
• 1.5 c of raw cashews, soaked for several hours, rinsed and drained
• 4 cloves of garlic
• 1/2 c almond meal (raw almonds ground up in your food processor)
• 1/2 c sunflower seeds
• grapes or raisins (optional)
• salt and pepper to taste

To prepare the veggies:

Cut the cabbage into bite size pieces, put in a large bowl.

Take the spines out of the kale and break into bite sized pieces, put in the bowl with the cabbage.

Cashew Dressing Method:

Place the soaked, rinsed and drained raw cashews into your blender (high speed best, regular will do). Add in the juice of two limes, peeled garlic cloves. Blend together till smooth. The dressing will be fairly thick. You can add in a bit of water (not too much) if you want it a bit thinner.

Pour the dressing on the veggies and mix well to coat each piece. Add in your remaining ingredients almond meal, sunflower seeds and grapes/raisins. Salt and pepper to taste. Dig in to this crunchy Purple Cabbage and Kale Salad!