Kale, sprouts and red cabbage salad

Kale, sprouts and red cabbage salad

4.7 10 ratings

Prep. 15min

Total 4 h 35min

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

Fiber 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®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Spiced fennel and silverbeet with fried eggs

35min

Freekeh salad with pickled avocado

25 h

Colourful quinoa salad

40min

Quinoa salad with mango salsa

1 h

Fresh fennel salad

10min

Miso dressing

5min

Citrus quinoa salad with miso ginger dressing

1 h 15min

Raw cauliflower tabouli

30min

Chickpea ratatouille (gut health)

1 h

Freekeh and broad bean salad

2 h 30min

Miso coleslaw

20min

Mixed grain salad with lemon and honey dressing

55min