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1 minute read
Indian summers salad
Ingredients
70g kale, finely chopped, thick stalks removed 150g Red cabbage, finely chopped 5 pitted dates, chopped 150g Strawberries, chopped, plus a few extra 2 tbsp sesame seeds Handful Flaked almonds
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For the dressing
40g Cashew nuts 3 tbsp Low fat natural yogurt Handful coriander Juice of ¼ lime ¼ tsp ground cumin 80ml coconut water ¼ green chilli
Method
First, mix together all the dressing ingredients and leave to soak for at least 2 hours, or overnight if possible
In a large bowl, mix together the kale, cabbage, dates, strawberries and sesame seeds
You can do this just before serving, or make a few hours in advance and keep in the fridge until ready to dress and serve
Blend the dressing in a food processor and season to taste, adding extra lime or chilli if you like
When ready to eat, drizzle the dressing over the salad
Quarter the extra strawberries and sprinkle them over the salad along with the flaked almonds
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