~400 grams shredded kale/beet/carrots
-1 large yellow bell pepper/capsicum
-1/4 cup nutritional yeast
~1 1/2 lemons juiced
-1/4-1/2 teaspoon sea salt
-3/4 cup raw cashews*
-1 teaspoon onion powder
-1 tablespoon raw agave nectar(optional)**
*Note: If you do not have a high powered blender be sure to soak the raw cashews for about 20 minutes -at least- to soften them up. Rinse them well afterwards.
**Note: Raw agave nectar is completely optional – especially if your bell pepper is juicy ‘n’ ripe. If my bell pepper is lacking flavour I add just a lil agave nectar to add a sweet component to this dressing.
1) Place the mixed vegetables in a large mixing bowl. Massage the kale/beet/carrot mixture with your hands to break it down a bit and make it easier to eat later.
2) Place all the ingredients for your dressing inside your blender – make sure the bell pepper is close to the blades as that will make the cashews blend easier. Blend on high for 30 seconds. Scrape down blender, taste, then add more salt if desired. Blend for another 30 seconds on high.
3) Pour dressing onto the kale/beet/carrot mixture and mix thoroughly. Allow to sit for 20 minutes -if you can spare the time- before munching on down. This salad will keep for 3 days in the fridge.
As always if you need help adjusting the recipe don’t hesitate to reach out via the CONTACT tab above. If you want to follow my recipes daily click on the instagram icon at the bottom of this page – I post stories daily about my cooking adventures here. Have a great weekend everybody!
Much Luv, Laters