Kale, mango and cashew salad
75 g, unsalted
250 g, shredded (see tip)
200 g, shredded
Plain unsweetened soy yoghurt
1 clove(s), finely chopped
1 large, sliced
Fresh red chilli
1 whole, deseeded, finely chopped
- 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.
- 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.
- Place yoghurt, agave syrup, turmeric and garlic in a small bowl with remaining lemon juice. Season with salt and pepper and whisk to combine.
- Toss mango slices, red chilli and toasted cashew nuts through kale salad. Serve drizzled with the yoghurt dressing.