Coconut flakes and the bright yellow colour of turmeric make this Kale Carrot Coconut Salad feel like summer in a bowl! A mix of crunchy vegetables such as cabbage, turnip and coloured carrots contrast with the hearty plant-based protein it sits on. With fresh ginger and coconut oil, the sauce is hard to resist! Perfect for an individual quick and no-fuss lunch or to share as a side dish at the dinner table.
Bowl: Colored carrots, White cabbage, Turnip, Red cabbage, Red onion, Coconut, Kale, protein, Seed topping and Tumeric ginger sauce. Protein : Barley, Tofu with canola oil, Maple syrup, Dijon, White vinegar, Capers, Olive oil, Salt, Xanthin gum. Seed topping: Pumpkin seeds, Sunflower seeds, Kasha (roasted buckwheat), Montreal steak spice. Sauce: Canola oil, Liquid soy, Cider vinegar, Coconut oil, Ginger, Orange juice and peel, Tumeric, Sugar, Nutritional yeast, Garlic.
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