Kale, mango & cashew salad
5
Points®
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.
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