Kale Slaw With Barbecue Walnut Crumble

Just saw this on "food and yoga for life". It looks AMAZING! Here for safekeeping. Prep time excludes soaking time for nuts, seeds or tomatoes, so prepare ahead to have your ingredients ready.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Kale slaw

• 3  cups cabbage, shredded
• 2 1⁄2 cups  shredded kale
• 1  cup carrot, shredded
• 1⁄4 cup sweet onion, thinly sliced
• 1⁄4 teaspoon celery seed

• Mayo

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

• Barbecue walnut crumble

• 5  sun-dried tomatoes, soaked for 2 hours, drained, and rinsed
• 1  tablespoon olive oil
• 1  tablespoon water
• 1  teaspoon maple syrup
• 1  teaspoon apple cider vinegar
• 1  teaspoon  smoked paprika
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon  dried chipotle powder
• 1⁄4 teaspoon salt
• 1 1⁄2 cups walnuts, raw
• 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.