Serves 4 | Prep 10 minutes | Cook 10 minutes
250g kale, washed and shredded
200g red cabbage, washed and shredded
150g plain soya yoghurt
1 mango, sliced
1 red chilli, deseeded and finely sliced
75g unsalted cashew nuts
3tbsp olive oil
1tbsp lemon juice
1tsp agave syrup
Half-a-teaspoon ground turmeric
1 garlic clove
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put 75g unsalted cashew nuts on a small baking tray and roast for 10 minutes until lightly golden and fragrant. Set aside to cool completely.
Meanwhile, in a small bowl, combine 1 tablespoon olive oil and 1 tablespoon of lemon juice. Put 250g shredded kale and 200g shredded red cabbage in a large serving bowl and drizzle over the olive oil and lemon juice mixture. Massage gently with your hands until the kale starts to soften.
Put 150g plain soya yogurt, one teaspoon agave syrup, half a teaspoon ground turmeric and one garlic clove in a small bowl with the remaining lemon juice, season to taste and whisk until combined.
Toss the sliced mango, the deseeded and finely chopped red chilli and the toasted cashew nuts through the kale salad, then serve drizzled with the dressing.
SMARTPOINTS: Green – 6; Blue – 5; Purple – 5