Kale, mango and cashew salad
5
Points®
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 soy yoghurt, (up to 3% sugar)
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.
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