The benefits of this salad, other than its minimal preparation and taste, is it has the capacity to withstand not only time in the fridge but time on the table in our relentless summer heat.
1 large bunch cavolo nero/flat-leaf kale, stems removed
¼ small white cabbage, external leaves removed
1 red chilli, seeded, finely sliced
125g toasted pumpkin seeds
1 garlic clove
½ cup nutritional yeast flakes
generous ½ cup olive oil
1. Roll the kale leaves and finely slice then add to a bowl. Finely slice the cabbage and add to the bowl. Add the chilli and toss to combine.
2. To make the dressing, add the pumpkin seeds, garlic and yeast flakes to a mortar and pestle and roughly grind. Add the olive oil, season with salt and pepper and combine. You want this to be a rough pesto-like consistency. If not, you may need to add a little extra olive oil. Scoop over the slaw and use a couple of forks toss to combine. Check for seasoning and serve.