1x (200g) large bunch kale
¼ (125g) white cabbage, finely sliced
2 tablespoons lemon juice
2 tablespoons Extra Virgin Olive Oil
1x (100g) small apple, julienned
1 cup (20g) tightly packed mint, finely sliced
1/3 cup (60g) cashews, roughly chopped
4 tablespoons lemon juice
3 tablespoons Extra Virgin Olive Oil
1.5 tablespoons finely grated ginger
1 small clove garlic, finely grated
2 teaspoon Dijon mustard
1 teaspoon raw honey
salt & pepper to season
Take the kale and wash well, then run your hand down the stem removing the leaves from the stem. Set the stems aside (ideally compost the stems).
Chop the kale leaves up roughly with a knife and place in a large salad bowl. Add the finely sliced white cabbage. Season with salt and pepper and then add the lemon juice and Extra Virgin Olive Oil.
Use your hands to ‘massage’ the lemon juice and Extra Virgin Olive Oil into the kale and cabbage until softened.
Now add the julienned apple, finely sliced mint and chopped cashews and stir through. Set aside.
Make the dressing by placing all the dressing ingredients into a small jar and shaking vigorously to combine.
Pour the salad dressing from the jar over the salad and mix well ensuring everything is coated nicely.
Serve salad with your favourite protein, lovely with meat, fish or haloumi from the BBQ.
Note: This salad will last well in the fridge for 3 days. If you are not eating it straight away keep the dressing separate and add about 15 minutes before serving.