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Kale and quinoa salad with cashew dressing
Ingredients
  • 8 to 10 large stalks kale, de-stemmed and thinly sliced
  • 3 cups finely diced white cabbage
  • 2 cups cooked quinoa
  • 3 Persian cucumbers, finely diced
  • subheading: Roasted Chickpeas:
  • 30oz (800g) cooked chickpeas, drained and rinsed
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • ¼ tsp salt
  • subheading: Cashew Dressing:
  • 1 cup cashews
  • 1 tsp yellow mustard
  • ½ tsp white miso paste
  • 2 Tbsp lemon juice
  • 1 tsp garlic powder
  • 2 Tbsp capers
  • Salt & Pepper, to taste
  • ¾ to 1 cup water
  •  
  • note: • METHOD •**
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