Vegan | Gluten-Free | OMS-Friendly

Feeds 4

Kale ColeslawIngredients – Coleslaw

  • 1 bunch Tuscan kale, stems removed, finely shredded
  • Half a green cabbage, finely shredded
  • Quarter of a red cabbage, finely shredded
  • 1 purple onion, finely shredded
  • Half a bunch of mint (good sized)
  • 1 lime, juiced

Ingredients – Macadamia and Lemon Mayonnaise

  • 1 cup of soaked macadamias (soak in spring water for 25-40 mins)
  • 1 large lemon, juiced
  • 1/4 cup agave syrup
  • 1/2 cup of olive oil
  • 1 tsp salt
  • 1/2 tsp freshly-ground black pepper

Ingredients – Mango-cucumber RelishKale Coleslaw Stack

  • 1 medium, ripe mango, finely diced
  • 1/2 large Lebanese cucumber, peeled and deseeded
  • 4 leaves of coriander or Italian parsley, finely shredded
  • 1 spring onion, finely diced
  • 1 lime, juiced
  • Garnish with a few shredded mint leaves and/or some sprouts

Method –¬†Coleslaw

  1. Kale needs a little bit of tempering – it’s a rough leaf, so squeeze and massage the shredded kale to soften.
  2. Add ingredients into a large bowl and combine loosely. Set bowl aside.

Method – Macadamia and Lemon Mayonnaise

  1. Blend all ingredients until smooth and creamy

Method – Mango-cucumber Relish

  1. Chop, slice, and cut up all ingredients and mix in a dish. Season with salt and the fresh lime juice.

Putting it all together

  1. Add the mayonnaise to the coleslaw and mix through well.
  2. Add the fresh lime juice and combine.
  3. To serve, you want to create a stack, so you’ll need a round object without a top that is whatever size seems appropriate. Cocktail sizes can be small (or even tiny!), but if you want it as a side salad for fancy dinner or lunch, you might want it a bit bigger.
  4. Add some coleslaw to the ring and pat it down with the back of a spoon, three quarters full (make a call!).
  5. Add the relish to the last quarter, and carefully remove the ring.
  6. Garnish with sprouts and shredded mint leaves.