Kale and Crunchy Corn Salad

Prep Time 15 minutes

Servings 4-6

Ingredients

Half a bunch kale, leaves shredded

1 cup grated carrot
1 cup grated beetroot
1 cup grated cabbage
½ cup daikon, julienne
⅓ cup vegan Parmesan
½ cup chilli toasted corn

Vegan Parmesan
¾ cup raw cashews
3 tbsp nutritional yeast
¼ tsp garlic powder

Dressing
⅓ cup extra virgin olive oil
3 tbsp apple cider vinegar
1 tbsp white balsamic vinegar
Big pinch salt flakes
1 tsp maple syrup
2 heaped tsp Dijon mustard

Method

For vegan Parmesan, place all ingredients in a food processor and blitz to a fine crumb.

For dressing, combine all ingredients in a jar and shake well.

Place the kale, a few teaspoons of the vegan parmesan and a little bit of the dressing in a bowl and massage it into the leaves. Mix well and leave to sit for at least 5 minutes. Add the remaining vegetables, some more vegan parmesan, and enough dressing to coat. Toss well to combine, then sprinkle over the toasted corn.

As is this is a great salad to use in tacos. To make a meal out of this, options to add, avocado chunks, leftover roasted sweet potato, shredded chicken, 5 minute eggs or fried egg, roasted salmon or and other veggies.