Kale and Brussels Sprouts Caesar Slaw
Servings: 8 servings
⅓ cup (50g) sunflower seeds
½ cup (50g) blanched almonds
1 garlic clove, peeled
1 tablespoon Dijon mustard
Juice of ½ a lemon
14 ounces (400g) kale or other hearty greens, stalks removed
4 cups (350g) raw Brussels sprouts
Small bunch of soft herbs (such as parsley)
1 cup (150g) blue cheese (optional)
1. Make the Dressing: In a small bowl, cover the sunflower seeds and almonds in cold water and soak for at least 15 minutes and up to overnight. (This helps the dressing become creamier.)
2. Drain the seeds and nuts, and put them in a blender with the garlic, mustard and lemon juice, then blend until smooth. Add ⅞ cup (200ml) water and blend again to form a creamy dressing. Keep in the fridge until you are ready to dress the salad.
3. Prepare the Salad: Using a sharp knife, slice the kale and Brussels sprouts as finely as you can, then put them in a large bowl. Roughly chop the herbs and add them to the bowl, then pour over the dressing and mix well so that everything is coated. Top with the blue cheese, if using.