Rainbow kale-slaw with raspberry dressing

This morning our founder Amy Sinclair shared her final instalment of recipes on Stephanie Rice's website, a gloriously colourful 'Rainbow kale-slaw salad with creamy raspberry design'. This one went down a treat with Steph & the crew on the day, and is the kind of recipe that can be your go-to throughout all of the warmer months. Photography by Erika Raxworthy


Amy: Eat the rainbow is a phrase that I love to live by! Eating a rainbow of fruits and vegetables generally ensures that you are receiving all of the micronutrients available within Mother Nature (I recommend organic where possible). This salad is the perfect combination of colours, and therefore nutrients –it’s literally jam-packed with flavour too.

I love the texture of this salad, each vegetable sliced super fine. It’s prepared like coleslaw, which is why I call is kale-slaw. I’ve found that coleslaw is usually really bland and dull in colour, so I created a new, amped up version. I use a variety of produce that’s in season, and top it off with a delicious fruity creamy dressing. The dressing is a vibrant pink thanks to the lush raspberries, which compliment the creamy tahini so perfectly.

Be sure to dress the salad as you serve it, if you don’t separate the salad and dressing in the fridge – the salad will become limp rather quickly. It’s an amazing salad to consume in a big bowl as a meal, and I keep a container of it in the fridge so I can dish it up whenever I feel the need.

INGREDIENTS

2 bunch curly kale, leaves only
1 tablespoon olive oil
1/2 lemon juiced
Pinch of salt
1 medium fennel
4 golden beets washed & peeled
4 purple beets washed & peeled
2 carrots washed and peeled
1 red capsicum
1/4 red cabbage

Dressing:
1 cup raspberries
2 limes juiced
2 tablespoons tahini
1 tablespoon rice malt syrup
2 tablespoons olive oil
1 sprig basil, leaves only

TO MAKE THE SALAD

Wash and dry the kale leaves, then tear into small pieces and add to a large bowl with olive oil, lemon and salt. With clean hands, crush the kale between your hands to ‘massage’ the oils into the leaves – this will take a few minutes. You know it’s ready when the amount of kale is reduced by half. The final product should look dark, glossy and fresh.

Chop the kale into slivers and add to a salad bowl. Chop the fennel in half and remove the core along with the tops, then julienne the fennel along with the beets, carrots, capsicum and cabbage and add to the salad. Toss to combine.

TO MAKE THE DRESSING

Add all ingredients to a Vitamix or high-speed blender and blend until combined. If the mixture is too thick, add extra olive oil/water.

TO ASSEMBLE

Plate up the salad and top with dressing. The salad can be stored in the fridge for a few days, best to keep the dressing in a separate container and dress the salad as you eat it.

NUTRITIONAL BENEFITS

This salad is basically a big delicious bowl of nutrients! Each of these raw ingredients has its very own nutritional importance for our diets, and eating the rainbow is always the best way to ensure that you’re getting as many raw micro-nutrients as possible.


Steph: Were you always interested in health and cooking or is this something that has come about recently?

Amy: I was raised in a household where everybody knew how to throw a meal together, so cooking was something that I picked up from my family at an early age.

I moved away from home fresh out of high school when I was accepted into Uni, so I began cooking for myself quite young. As for health, I guess that came with maturity. I really began to research nutritional health when I first became Vegetarian, and my hunger for knowledge just grew from there. The switch to Veganism really opened my eyes to using my creativity in the kitchen, I began discovering incredible fruits and vegetables that I had never even head of before.

 Founder of The Lush Scoop Magazine, Amy Sinclair.

Founder of The Lush Scoop Magazine, Amy Sinclair.

S: Do you have a goal that you are trying to achieve by posting fantastic food photos or is it more of a passion?

A: Photography always has, and always will be a huge passion of mine; food came along a little while later and luckily for me they go hand in hand. Creating meals and taking photos are the two things that I love doing most, so my passion is definitely the main driver for pursuing them further, I’m just so happy that other people have been enjoying it too. I have a bunch of amazing friends working with me at the moment to create my vision; an Australian Cruelty-Free Culture & Food magazine known as The Lush Scoop.

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