Vegan Kale BBQ Taco Salad

Today I have 2 awesome recipes for you: Vegan BBQ Kale Taco Salad and low carb vegan peanut butter fudge.

We've been having a heat wave in Victoria, BC this past week. In fact we've broken heat records across Canada! I feel like I'm in Bali again. It's been hitting 36C (97F). Since temperatures are usually more temperate here, most people don't have air conditioning - including me.

I've been spending lots of time near the ocean, eating plenty of ice cream, drinking smoothies, and eating fruit.

It's too darn hot to cook so cold foods are IN right now. My BBQ Kale Taco salad is perfect for summer. It's bursting with flavour, is super fresh, and has all the textures. I hope you give it a try!

BBQ Kale Taco Salad

Think you’re not a fan of kale salad? You just might be after trying my BBQ taco salad. It’s crunchy, creamy, and full of flavour. It's perfect for summer picnics.
Oh and it gets better as it sits making it perfect for leftovers a day or two after putting it together.
Course Main Course, Salad, Side Dish
Servings 4


Kale Salad

  • 1 bunch of kale, stemmed and roughly chopped
  • 1 cup diced tomato
  • 1 cup thinly sliced purple cabbage
  • 3/4 cup diced bell peppers
  • 3/4 cup diced cucumber

Sour Cream Dressing

  • 3/4 cup raw cashews
  • 1/2 cup water
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp salt

BBQ Walnut Crumble

  • 1/4 cup packed sun dried tomatoes, soaked in water for 2-4 hours and drained
  • 1 tbsp water
  • 2 tsp maple syrup
  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp chipotle powder, or more
  • 1 1/4 cups raw walnuts
  • 1/2 cup packed shredded carrots


Kale Salad

  • Toss all ingredients together. Set aside.

Sour Cream Dressing

  • Blend all ingredients until smooth and creamy in a blender. Toss with the salad until its evenly coated.

BBQ walnut crumble

  • Puree all but the walnuts and carrot in a food processor. You will have to scrape the sides down a few times. Add the walnuts and carrot and pulse until a crumbly texture forms. Set aside.


  • Kale salad
    Sour cream dressing
    BBQ walnut crumble
    1 avocado, diced
    1 green onion, thinly sliced
    1/3 cup chopped cilantro 
  • Top the kale salad with the walnut crumble, avocado, onion, and cilantro. Eat imediately or store in the fridge for up to 3 days.

I have a treat recipe for the peanut butter lovers too!! Try my easy low carb freezer fudge.

Peanut Butter Fudge!

You can find my RECIPE on the Reducetarian website HERE.

Also, I have lots of great recipes and fun things on Instagram @sweetlyraw

I just posted a Greek 7 Layer Dip recipe the other day. You've gotta check it out!!!

I've also shared recipes for yummy low carb cauliflower alfredo, green dip, 4 ingredient chocolate peanut butter ice cream bars, and much MORE.

I hope you're having a wonderful summer!

Lots of love,



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