Kale, sprouts and red cabbage salad

Kale, sprouts and red cabbage salad

4.7 9 ratings

Prep. 15 min

Total 4 h 35 min

4 portions

Ingredients

Smoky tempeh

tempeh cut into pieces (approx. 3 cm)
200 g
smoked paprika
½ tsp
tamari gluten free (see Tips)
1 tbsp
pure maple syrup
1 tsp
nutritional yeast (see Tips)
1 tsp
liquid smoke seasoning (see Tips)
½ tsp
onion powder
¼ tsp

Dressing

extra virgin olive oil
60 g
lemon juice
30 g
canned chickpeas drained
100 g
shiro (white) miso paste
20 g
pickled capers
15 g
salt
1 - 2 pinches
ground black pepper
1 - 2 pinches
garlic cloves
2
filtered water
20 g

Salad

kale finely shredded
40 g
red cabbage
½
Brussels sprouts trimmed and cut into halves
140 g
vegan Parmesan cheese to serve (see Tips)

Difficulty

easy

Nutrition per 1 portion

Protein 20.6 g

Calories 2081.4 kJ / 495.6 kcal

Fat 36.1 g

Fibre 10.2 g

Carbohydrates 18.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Quinoa with mixed greens and yoghurt dressing

35min

Fresh fennel salad

10min

Salmon, quinoa, feta and mixed vegetable salad

50min

Fennel, asparagus and camembert salad

30min

Spinach salad with crunchy quinoa and green goddess dressing

2u. 50min

Lentil, Cauliflower and Kale Salad

1u. 5min

Sweet potato and grain salad

1u. 30min

Carrot and fennel slaw with sprouted buckwheat

50u. 15min

Freekeh and broad bean salad

2u. 30min

Quinoa tabouli

12u. 40min

Miso coleslaw

20min

Colourful quinoa salad

40min