Recipe Club: Vegan Kale Slaw
tagLine 2
header 3
spacer 11
Vegan Spring Rolls
spacer 4spacer 15
 
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.
leftDottedLine
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

leftDottedLine 3
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.

leftDottedLine 4
More Food News!
VegNews Twitter Chat: Tonight: Is Raw Always Right?
Join the VegNews Street Team: Last Day to Apply!
Food: VN Co-founder Colleen Holland Shares Her Top 12 Vegan Meals
Recipe: 5 Easy Gourmet Vegan Popsicles
VegNews Vacation: Vegan Yoga Retreat to Mexico
Food: 3 Myths About Protein and a Plant-Based Diet
Buzz: 3 Ways to Share Your Love of Veg Food
VegNews Vegan Food Guide: The Ultimate Guide to Vegan Cheese
VegNews on Tumblr: Raw Vegan Chocolate Hazelnut Spreads
What's Cooking: Chickpea Salad & Orange Vinaigrette
This Week's Must-Have: Vegan Superfruit Chews
News: Two Gorillas Destroy Poachers' Traps in Rwanda
Travel: The 10 Best Eateries For Vegan Dining in London
VegNews TV: Vegan Caramel Sauce with Banana Ice Cream
spacer 10
spacer 12 spacer 13
share
fb twitter    
 
rightDotLine 7
forwardFriend
spacer 6
rightDotLine 2
spacer 8

RC.HouseAd.5.23.12
 
spacer 5
rightDotLine 3
Find Us On
Facebook
Twitter
Pinterest
Tumblr
Instagram
YouTube
spacer 7rightDotLine 4
Our Website
VegNews.com
rightDotLine 5spacer 9
Trouble viewing this email? We hate that. Click here for the pretty version.
spacer
©2012 All rights remain ours | Contact Us | VegNews.com




If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe

VegNews Magazine
3505 20th St.
San Francisco, California 94110
US