Day 11: Part Two Kale Slaw with Barbeque Walnut Crumble

Adapted from and unfortunately I forgot to take a picture of this colorful and yummy raw slaw!



Kale Slaw

3 Cups Cabbage, shredded

2 ½ Cups Kale, shredded

1 Cup Carrot, shredded

¼ Cup onion sliced

¼ Teaspoon celery seeds



1/3 Cup Cashews, raw, soaked for one hour, drained and rinsed

1/3 Cup Sunflower seeds, raw, soaked for 4 hours, drained and rinsed

¼ Cup water

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Olive Oil

1 Teaspoon Maple Syrup

¾ Teaspoon Salt


Barbeque 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 (or regular Paprika)

½ teaspoon Chili Powder

1/4 Teaspoon Cayenne Pepper

¼ Teaspoon Salt

1 ½ Cups Walnuts, raw

1 Tablespoon Onions, minced



1. For Kale Slaw toss all ingredients in a large bowl and set aside.

2. For Mayo combine all ingredients in a high speed blender and blend until very smooth.  Pour mixture over kale slaw and mix thoroughly.

3. For Barbeque walnut crumble place soaked and drained sun-dried tomatoes, olive oil, water, maple syrup, vinegar, paprika, cayenne, chili powder and salt into a food processor and  process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture.  Scrap paste into a medium sized bowl and fold in onions.

4.  Combine slaw with mayo and crumble paste and serve! Yummy!



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