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Photo of Kale, mango & cashew salad by WW

Kale, mango & cashew salad

5
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Chilli and mango add spice and fruity flavour to this colourful salad.

Ingredients

Cashew Nuts

75 g, unsalted

Olive Oil

1 tablespoon(s)

Lemon Juice, Fresh

3 tablespoon(s)

Kale, raw

250 g, shredded

Cabbage

200 g, red, trimmed and shredded

Plain Soya Yogurt

150 g

Agave Syrup

1 teaspoon(s), level

Turmeric

½ teaspoon(s)

Garlic

1 clove(s), finely chopped

Mango

1 medium, peeled, stone removed, sliced

Chilli, green or red

1 individual, red, deseeded and finely chopped

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the cashew nuts on a small baking tray and roast for 10 minutes until lightly golden and fragrant. Set aside to cool completely.
  2. Meanwhile, in a small bowl, combine the olive oil and 1 tablespoon of the lemon juice. Put the kale and cabbage in a large serving bowl and drizzle over the olive oil and lemon juice mixture. Massage gently with your hands until the kale starts to soften.
  3. Put the soya yogurt, agave syrup, turmeric and garlic in a small bowl with the remaining lemon juice, season to taste and whisk until combined.
  4. Toss the mango slices, red chilli and toasted cashew nuts through the kale salad, then serve drizzled with the dressing.

Notes

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

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