Thursday, 3 January 2013

Kale coleslaw with a lemon and macadamia mayo topped with a mango & cucumber salsa

Kale is a wonderful vegetable, so good for you but so many people don't know how to cook or prepare it! This is a simple recipe, that is tasty and nutritious. It makes a wonderful little starter or side dish or lunch time salad.

Watch the video to see how easy
it is to make it.

Makes enough for 6-8 people as a side salad or starter

Kale coleslaw
1 large bunch Tuscan kale, remove stem, then very finely shred
1/2 green cabbage, very finely shredded
1/4 purple cabbage, very finely shredded
1 medium purple onion,very finely sliced
1/2 a generous bunch mint,very finely shredded

Add all the shredded ingredients to a large mixing bowl and toss. Gently squeeze and massage kale to soften the fibrous nature of the kale. Place bowl aside while you assemble and make the other components of the recipe.

Macadamia & lemons mayo
1 cup macadamia, soaking in filtered water
1x large lemon, juice
1/4 cup light agave syrup
1/2 cup olive oil
1 clove garlic
1 tsp salt
1/2 tsp cracked pepper

Add all the above ingredients to a blender and blend until smooth and creamy.

Mango & cucumber salsa
 1x medium mango, very finely diced
1/2 large lebanese cucumber, very finely diced
a few leaves of parsley or coriander, finely shredded
1 spring onion, very finely diced
1/2 tsp salt or to taste
1x lime, juiced

Chop and slice all the ingredients and mix in a bowl. Season with salt & lime.

To assemble
Pour mayo onto kale coleslaw and mix thoroughly.  Add the juice of a lime and toss.

Using a silver ring, spoon a few spoons of kale mix and level with the back of a spoon until even and flat. You want to fill the ring to roughly 3/4 tall, leaving room for the salsa. 

Spoon the mango & cucumber salsa on top. 
Garnish with sprouts and torn up mint.

Garnish & finishing off
1x lime, juiced
Broccoli sprouts
a few leaves of mint, torn up

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