Kale Slaw With Barbecue Walnut Crumble | VegNews

Ingredients

• For the kale slaw:
• 3 cups shredded cabbage
• 2½ cups shredded kale
• 1 cup shredded carrot
• ¼ cup thinly sliced sweet onion
• ¼ teaspoon celery seed
• For the dressing:
• ⅓ cup raw cashews, soaked for 1 hour, drained, and rinsed
• ⅓ cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed
• ¼ cup water
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• ¾ teaspoon salt
• For the barbecue walnut crumble:
• 5 sundried tomatoes, soaked for 2 hours, drained, and rinsed
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon ground chipotle
• ¼ teaspoon salt
• 1½ cups raw walnuts
• 1 tablespoon minced sweet onion