Photo of Kale, mango and cashew salad by WW

Kale, mango and cashew salad

6
5
5
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Raw cashews

75 g, unsalted

Olive oil

3 tsp

Lemon juice

2 tbs

Kale

250 g, shredded (see tip)

Red cabbage

200 g, shredded

Plain unsweetened soy yoghurt

150 g

Agave syrup

1 tsp

Ground turmeric

½ tsp

Garlic

1 clove(s), finely chopped

Mango

1 large, sliced

Fresh red chilli

1 whole, deseeded, finely chopped

Instructions

  1. Preheat oven to 180°C. Place cashew nuts on a small baking tray and roast for 10 minutes or until light golden. Set aside to cool completely.
  2. Meanwhile, combine olive oil and 3 teaspoons lemon juice in a large bowl. Add kale and cabbage and massage gently with your hands until kale starts to soften.
  3. Place yoghurt, agave syrup, turmeric and garlic in a small bowl with remaining lemon juice. Season with salt and pepper and whisk to combine.
  4. Toss mango slices, red chilli and toasted cashew nuts through kale salad. Serve drizzled with the yoghurt dressing.

Notes

Massaging the kale helps to break down the tough fibres, making it easier to eat.