SERVES 8
INGREDIENTS:
2 cups finely shredded kale, thick stems removed
½ cup shredded green cabbage
½ cup shredded purple cabbage
¼ cup shredded carrot
½ cup chopped raw cashews
½ cup Nayonnaise or vegan mayonnaise
1 tablespoon apple cider vinegar
½ teaspoon allspice
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh oregano, finely chopped, or ½ teaspoon dried
1 teaspoon fresh thyme, chopped, or ½ teaspoon dried
⅓ teaspoon curry powder
¼ cup raw sunflower seeds
½ cup dried cranberries
OPTIONAL INGREDIENT:
½ packet stevia
PREPARATION:
1. Combine kale, cabbage, carrot, and cashews.
2. In a small mixing bowl, combine Nayonnaise or vegan mayonnaise, vinegar, spices, herbs, sunflower seeds, cranberries, and stevia, if desired. Whisk until mixture is blended well. Toss with kale mixture.
3. Allow salad to refrigerate for 30 minutes prior to serving if possible so flavors can marry.
NOTE: You can use 1 cup prepackaged coleslaw mix instead of cabbage if you prefer.
NUTRITIONAL INFORMATION PER SERVING: 164.6 calories, 3.1g protein, 13.8g carbohydrates, 2.7g fiber, 7.2g sugar, 11.4g fat, 1.2g saturated fat, 0.0mg cholesterol, 62.4mg sodium