TUSCAN KALESLAW

WF  DF  GF  SF  VEG  VG    Serves 3

All hail the mighty, illustrious kale; can it do no wrong? Whether you’re already in a love affair with this powerful healing ingredient, or you’re just in the courting stages, this crunchy kaleslaw will take your relationship to the next level.

3 cups thinly sliced Tuscan kale

½ cabbage, thinly sliced

1 red capsicum (pepper), seeds and membrane removed, thinly sliced

1 small carrot, grated

parsley, or micro herbs, to serve (optional)

DRESSING

120 g (4¼ oz/¾ cup) raw cashews

40 g (1½ oz/¼ cup) sesame seeds

1 tablespoon freshly squeezed lemon juice

2½ tablespoons apple cider vinegar

¼ teaspoon Celtic sea salt

2 tablespoons sugar-free mustard

Place all the dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth.

Place the slaw ingredients in a bowl, stir through the dressing and serve.