Kale Slaw with Barbecue Crumbles

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If you don’t already receive the VegNews Magazine emails, I suggest you sign up, because they have sourced out some of the yummiest recipes around.  This Kale Slaw recipe graced my inbox a few days ago, and I just knew it would be perfect for entertaining friends.  It was such a crowd pleaser; delicious & flavourful, and gone in mere minutes!  I highly recommend this for your next ‘do’, or tonight’s Meatless Monday dinner.  A big thanks to VegNews for this one!

Serves 4

What You Need:

For the kale slaw:

3 cups shredded cabbage (I used half green and half purple)

2-1/2 cups shredded kale (any variety)

1 cup shredded carrot

1/4 cup thinly sliced sweet onion (yellow onion works well too)

1/4 teaspoon celery seed

For the mayo:

1/3 cup raw cashews, soaked for 1 hour, drained, and rinsed

1/3 cup raw sunflower seeds, 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

For the 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 ground chipotle powder

1/4 teaspoon salt

1-1/2 cups raw walnuts

1 tablespoon minced sweet onion


For kale slaw, in a large bowl, toss together all ingredients and set aside.

For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. Pour over the kale slaw and mix well.

For the barbecue walnut crumble, in a food processor, place sun-dried 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.

To serve, divide kale slaw and top with barbecue walnut crumble.


~The Vegan Project

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