Crunchy Kale Slaw
With carrots and cabbage, this no-mayo crunchy kale slaw is tossed in a light and creamy tahini lemon dressing, almonds and sesame seeds.
Servings: 4
Ingredients
For slaw
- 1 bunch kale, ribs removed, leaves chopped
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 3 scallions, thinly sliced
- 1/4 cup chopped roasted almonds
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped parsley
For dressing
- 1 garlic clove, minced
- 1 tablespoon whole grain msutard
- 2 tablespoons tahini
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1/4 cup olive oil
Instructions
- Combine the kale, red cabbage, carrots, scallions, almonds, sesame seeds and parsley in a large bowl.
- For the dressing, whisk the garlic, mustard, tahini, salt, pepper, lemon juice and olive oil in a small bowl.
- Drizzle the dressing into the slaw, tossing to combine.
Notes
The slaw is best the day you make it. You can store leftovers in an airtight container in the refrigerator up to 3 days. It will still taste good, but the kale will soften. You can repurpose leftovers in grain bowls or as a base for a salad.
Leftovers will keep better if you haven’t tossed them with the dressing. Store leftover dressing in a separate airtight container. Let it sit at room temperature for at least 15 minutes before tossing it with the slaw.
Nutrition
Calories: 269kcal | Carbohydrates: 13g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 377mg | Potassium: 417mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7881IU | Vitamin C: 52mg | Calcium: 147mg | Iron: 2mg