Almond Crumble Salad with Kimchi Sauce

Name: Almond Crumble Salad with Kimchi Sauce
Ingredients: 3 cups (750 mL) riced cauliflower or kohlrabi; 2 cups (500 mL) chopped toasted almonds; ½ cup (125 mL) shredded cabbage; ½ cup (125 mL) shredded carrot; ¼ cup (60 mL) thinly sliced green onions; Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds; ¾ cup (175 mL) roasted almond butter; ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine); ½ cup (125 mL) plain unsweetened almond milk; 1 tbsp (15 mL) lime juice; 2 tsp (10 mL) nutritional yeast; 1 tsp (5 mL) low sodium soy sauce; ½ tsp (2 mL) toasted sesame oil; Sea salt, to taste

nuthealth.org

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.

View full recipe on nuthealth.org

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