Kale, sprouts and red cabbage salad

Kale, sprouts and red cabbage salad

4.7 9 rating

Prep. 15 min

Total 4 h 35 min

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®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Quinoa with mixed greens and yoghurt dressing

35 min

Sunflower and nori filling

3 h 10 min

Pumpkin, kale and tempeh breakfast bowl

30 min

Freekeh and broad bean salad

2 h 30 min

Mixed grain salad with lemon and honey dressing

55 min

Plum and raspberry chia puddings

2 h 30 min

Tuna avocado bowl

45 min

Citrus quinoa salad with miso ginger dressing

1 h 15 min

Freekeh salad with pickled avocado

25 h

Green goddess pizza

1 h 30 min

Miso coleslaw

20 min

Sweetcorn and black rice salad

1 h