Easy but bursting with flavour, this salad topped with toasted corn is a vegan’s delight. Plus kale is nutrient-dense and loaded with antioxidants.


1/2 bunch kale, shredded

250g packet of kale slaw

1/3 cup vegan parmesan

1/2 cup chilli toasted corn

For the vegan parmesan:

3/4 cup uncooked cashews

3 tbsp dietary yeast

1/4 tsp garlic powder

3/4 tsp salt

For the dressing: 

1/3 cup olive oil

3 tbsp apple cider vinegar

2 tbsp white balsamic vinegar

beneficiant pinch salt flakes

1 tsp maple syrup

2 heaped tsp Dijon mustard



Step 1. 

For vegan parmesan, place all components in a meals processor and blitz to a effective crumb.

Step 2. 

For dressing, mix all components in a jar and shake properly.

Step 3. 

Place kale, kale slaw and vegan parmesan in a bowl. Pour over sufficient dressing to coat every little thing. Combine properly and go away to sit down for no less than 5 minutes. 

Step 4. 

High with additional vegan parmesan and chilli toasted corn.

Be aware:

To make a meal out of this, add any of those choices:

Serves 4-6. 

Better Together Kitchen

Extract from Higher Collectively Kitchen by Ronnit Hoppe and Delia Baron. Obtainable now. Go to Higher Collectively Kitchen to buy.