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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
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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

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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