Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- Salad:
- 1/2 head green or red kale, ribs removed and leaves torn into bit size pieces
- 1/4 head red cabbage, cored and thinly sliced
- 2 scallions, chopped
- 1/2 cup dry wakame
- Dressing:
- 3/4 cup Brazil nuts
- 2 cloves garlic
- 1 Tablespoon grated giner
- 1 teaspoon sea salt
- 1/4 cup hemp oil
- 2 Tablespoons lime juice
- Topping:
- 1/2 cup hemp nuts
Makes: 4 servings
Nutrients per serving:
Calories: 448
Total Fat: 40g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 0 mg
Sodium: 1,670 mg
Total Carbohydrate: 15g
Dietary Fiber: 4g
Sugars: 2g
Protein: 13g
For slaw:
Cut or tear kale leaves from stem, and thinly slice leaves. Place into a large bowl with sliced cabbage, scallions and wakame.
For dressing:
In blender or food processer, process Brazil nuts, garlic, ginger and salt until mixed well. Add oil, lime and 1/4 cup water, and process until smooth. Scoop into bowl with slaw. Toss well.
To serve, top with help nuts.
Note:
Tossed slaw will keep for one day.
Slaw mix will keep for two days.
Dressing will keep for four days in the fridge when stored separately.
View Recipe