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

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...

Yellow Curry with Mushroom (Dandelion restaurant)

1 h

Warm capsicum and tomato salad with olives

50min

Burmese chickpea tofu with spicy dipping sauce

1 h 30min

Mushroom quinoa tartlets with truffle oil

1 h 35min

Pork and lentils with onion and radish pickle

40min

Millet-stuffed cabbage rolls with mushroom sauce

1 h 40min

Lentil and mint salad

3 h 55min

Kimchi queso dip

3 h 15min

Tandoori portobellos with creamy coconut raita

40min

Spring greens with grapefruit

30min

Curried chickpea and lentil sandwich filling

40min

Fattoush with grilled haloumi

5 h