Kale Slaw With Barbecue Walnut Crumble

By Glori-B on October 31, 2012

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Ingredients

    Kale slaw

    1. 3 cups cabbage, shredded
    2. 2 1/2 cups shredded kale
    3. 1 cup carrot, shredded
    4. 1/4 cup sweet onion, thinly sliced
    5. 1/4 teaspoon celery seed

    Mayo

    1. 1/3 cup cashews, raw, soaked for 1 hour, drained, and rinsed
    2. 1/3 cup sunflower seeds, raw, soaked for 4 hours, drained, and rinsed
    3. 1/4 cup water
    4. 2 tablespoons apple cider vinegar
    5. 2 tablespoons olive oil
    6. 1 teaspoon maple syrup
    7. 3/4 teaspoon salt

    Barbecue walnut crumble

    1. 5 sun-dried tomatoes, soaked for 2 hours, drained, and rinsed
    2. 1 tablespoon olive oil
    3. 1 tablespoon water
    4. 1 teaspoon maple syrup
    5. 1 teaspoon apple cider vinegar
    6. 1 teaspoon smoked paprika
    7. 1/2 teaspoon chili powder
    8. 1/4 teaspoon dried chipotle powder
    9. 1/4 teaspoon salt
    10. 1 1/2 cups walnuts, raw
    11. 1 tablespoon sweet onion, minced

Directions

  1. For kale slaw, in a large bowl, toss together all ingredients and set aside.
  2. For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. Pour over the kale slaw and mix well.
  3. For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion.
  4. To serve, divide kale slaw and top with barbecue walnut crumble.
 
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