• Recipe by Olive Hamilton Russell

    Brussels sprouts and kale salad

    Serves: 6
    Cooking Time: 15 mins


    • 100g raw cashew nuts
    • 250ml (1 cup) extra virgin olive oil
    • 45ml (3 tbsp) fynbos honey
    • 125ml (½ cup) fresh lemon juice
    • 15ml (1 tbsp) wholegrain mustard
    • 10ml (2 tsp) fresh lemon zest
    • 60ml (¼ cup) Bragg’s Liquid Aminos, or light soya sauce
    • 30ml (2 tbsp) white wine vinegar
    • SALAD
    • 600g Brussels sprouts, rinsed and very thinly sliced on a mandoline
    • 80g flaked almonds, toasted
    • 60g kale chips (Earthshine Cheezy Herb Kale Chips)
    • 125ml – 170ml (½ – ? cup) dressing



    For the dressing, add all of the ingredients to a blender and blitz until very fine. Decant. Will keep in the fridge for one week.


    For the salad, mix everything together just before serving.