This vegan salad will make you love kale!

All hail the mighty, illustrious kale! Whether you’re already in a love affair with this powerful healing ingredient, or you’re just in the courting stages, this crunchy kaleslaw will take your relationship to the next level. The recipe is from my new cookbook, Supercharged Food: Eat Clean, Green and Vegetarian (Murdoch Books; $35) which features over 100 vegetable recipes to heal and nourish.

Lee holmes

Tuscan Kaleslaw

Serves 3

For the salad

3 cups thinly sliced Tuscan kale
½ cabbage, thinly sliced
1 red capsicum (pepper), seeds and membrane removed, thinly sliced
1 small carrot, grated
Parsley, or micro herbs, to serve (optional)

For the dressing

120 g (¾ cup) raw cashews
40 g (¼ cup) sesame seeds
1 tablespoon freshly squeezed lemon juice
2 ½ tablespoons apple cider vinegar
¼ teaspoon Celtic sea salt
2 tablespoons sugar-free mustard


1 Place all the dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth.
2 Place the slaw ingredients in a bowl, stir through the dressing and serve.