Kale, mango & cashew salad
75 g, unsalted
Lemon Juice, Fresh
250 g, shredded
200 g, red, trimmed and shredded
Plain Soya Yogurt
1 teaspoons, level
1 clove(s), finely chopped
1 medium, peeled, stone removed, sliced
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
- 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.
- 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.
- 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.
- Toss the mango slices, red chilli and toasted cashew nuts through the kale salad, then serve drizzled with the dressing.