Kale Slaw with Creamy Tahini Dressing

This slaw is phenomenal. The dressing is absolutely delicious!

If you don’t love kale you will still love this salad. It’s worth trying the recipe as you may become a kale convert! There is also the option to swap out the kale for other ingredients. But the hardy leaves of the kale don’t wilt, which makes the dressing such a dream.

This salad is delish by itself, or add some protein; chicken, tuna, salmon or egg. You can also add cherry tomatoes or beetroot for some sweetness or pumpkin seeds for some crunch. I find the best way is to make the base recipe and keep the dressing seperate and then add it when you are ready to eat. Then add the additional ingredients on top. Save some for lunch or dinner the next day, and repeat.

DRESSING INGREDIENTS

Dressing: makes 1 cup

* 1/2 cup water

* 1/2 cup unhulled tahini

* 1/4 cup lemon juice

* 2 Tbsp apple cider vinegar

* 1 Tbsp lakanto

* 1 tsp minced garlic (1 clove)

* 1 tsp salt

SALAD INGREDIENTS

* 1 bunch kale, chopped fine

* 1/4 purple cabbage, chopped fine

* 1 medium yellow capsicum, julienned (use multiple coloured capsicum if you wish)

* 1/2 cup spring onion, sliced

* 2 Tbsp finely chopped dill

* Salt flakes & pepper, to taste

METHOD

* To make the dressing, throw all of the dressing ingredients into the blender and blast on high for 30 to 60 seconds, until smooth and creamy. Store in the fridge (it thickens in the fridge).

* In a large bowl toss the salad ingredients together until well combined.

* Add the dressing, and toss until the vegetables are evenly coated. Season with salt to taste.

* Portion out half of the salad, and enjoy. Transfer the remaining salad to a container and chill in the fridge for tomorrow.

Yum yum!