Kale Slaw with Mild Creamy Curry Dressing

This is a great big salad to share at a raw food potluck or party. You can make it a few hours before as this gives the rugged kale time to absorb the dressing. In fact, although food in my kitchen rarely lasts too long, the spices will help this salad keep in the fridge for a couple of days.

Serves 8 as a side salad

Equipment needed: blender or food processor

Slaw
1/2 bunch or head of kale
1/2 head of cabbage (red if you can get it)
2 or 3 carrots grated

Mild Creamy Curry Dressing
1/2 cup of ground almonds
2 tbsp apple cider vinegar or juice of 1/2 lemon
2/3 cup of coconut meat (meat of 1 young Thai coconut)
2 tsp curry powder
1 tsp turmeric
½ tsp Celtic Sea Salt½ cup olive oil
Black pepper to taste
1/4 tsp cinnamon
1 tsp maca powder (optional)
water as per needed (I needed about 1 cup)

1 tbsp Chia seeds

N.B. You could leave out the almonds or replace them with cashews or macadamias to make it creamier.

Remove stems from kale, layer leaves on top of each other and slice it .

Remove outer leaves from cabbage and chop and slice. Or shred in a food processor or grater.

For the dressing, blend all the ingredients together.

Pour dressing over and mix till all of the salad is coated.