Kale Slaw With Barbecue Walnut Crumble

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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
• 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

Recipe

• 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.