Recipe Club: Vegan Kale Slaw
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Vegan Spring Rolls
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Kale Slaw with Barbecue Crumbles
The last thing we want to do when it's hot out is to turn on the oven or stove, which is why raw food is perfect summer fare. This bountiful raw kale slaw, made with a homemade vegan mayo, is topped with a smoky barbecue walnut crumble that adds a satisfying crunch. Raw food blogger Natalia KW pairs this slaw with Chipotle Coconut Lettuce Wraps for a hearty, heat-free dinner.
Serves 4
What You Need:

For the kale slaw:
3 cups shredded cabbage
2-1/2 cups shredded kale
1 cup shredded carrot
1/4 cup thinly sliced sweet onion
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

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What You Do:

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 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.

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

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