Skip to main content Search
Kale, sprouts and red cabbage salad

Kale, sprouts and red cabbage salad
4.7 10 ratings
Prep. 15 min
Total 4 h 35 min
4 portions
Sign up for free

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...

Show all

Buddha bowl with lentil falafel and pomegranate

4.2(28)

24 h 50 min

Broccoli and three cheese pasta bake

4.4(258)

40 min

Paneer makhani

4.4(92)

45 min

Lentil bolognese

4.7(671)

30 min

Crowd pleaser pierogi

4.7(3)

2 h

Basmati rice in Varoma bundt tin

4.8(39)

35 min

Creamy miso mushroom udon

4.6(116)

45 min

Lentil and pumpkin pot pies

4.6(86)

1 h 25 min

Vegetarian chilli

4.8(305)

35 min

One whole cauliflower

4.6(62)

45 min

Broccoli mustard pasties

4.3(59)

1 h 55 min

Pierogi (Cheese dumplings)

4.5(53)

1 h 30 min

 Show all