KALE + BRUSSELS SPROUT CAESAR SLAW W/ PINE NUT “PARM”
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My edits:
I did not soak the sunflower seeds for the recommended two hours (maybe 20 minutes instead)
I did not add cabbage to the slaw mix (I just stuck with kale and brussels sprouts)
The recipe is vegan, but I added lemon pepper chicken to the salad:
- 2 organic/local chicken breasts
- Fresh squeezed lemon juice from 1/2 of a lemon
- Sea salt
- Freshly ground pepper
- Olive Oil
- Zest of 1 lemon
Rub olive oil over both sides of the chicken breasts, sprinkle on salt & pepper to taste, add lemon zest and pour lemon juice over the top. Broil for 10-12 minutes until cooked through, slice into small pieces, and add to the top of your salad.
Original recipe from: http://www.thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/
On our last morning in Chiang Mai we had breakfast at Cafe Arte where we enjoyed some coffee and banana and peanut butter roti topped with chocolate and almonds (dessert for breakfast!). Then we packed up and headed to the airport to set out for our first beach destination: Railay Beach.