All hail the mighty, illustrious kale; can it do no wrong? Whether you’re already in a love affair with this powerful healing ingredient, or you’re just in the courting stages, this crunchy kaleslaw will take your relationship to the next level.

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Serves 3


  • 3 cups thinly sliced Tuscan kale
  • 1/2 cabbage, thinly sliced
  • 1 red capsicum (pepper), seeds and membrane removed, thinly sliced
  • 1 small carrot, grated
  • parsley, or micro herbs, to serve (optional)


  • 120 g (41/4 oz/3/4 cup) raw cashews
  • 40 g (11/2 oz/1/4 cup) sesame seeds
  • 1 tablespoon freshly squeezed lemon juice
  • 2 1/2 tablespoons apple cider vinegar
  • 1/4 teaspoon Celtic sea salt
  • 2 tablespoons sugar-free mustard


  1. Place all the dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth.
  2. Place the slaw ingredients in a bowl, stir through the dressing and serve.

Recipe and images from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books) available now in all good bookstores and online.