This might just be the best Kale slaw recipe ever! Kale is a veggie that everyone should get used to eating, it’s very healthy but can sometimes get a bad wrap because folks don’t know how to work with it. Growing up I only saw kale used as a garnish for plates, haha, but then one St Patty’s day my mom found a colcannon recipe and since then I have loved it. I’ve tried a lot of kale salads here in P-town, but I really love the one at Wholefoods markets. I’ve read a lot of blogs trying to copy the Wholefoods garlic tahini dressing, and after trying a few different ones, I think I figured it out…..The potatoes for this recipe are basically this recipe, cut in half, with only one type of potato, same method though, but you could use squash or whatever roasted veggies you like.
1 bunch Kale, stemmed and chopped, I used Lactinato, but curly is fine too.
Rinse and stem kale, chop, and place in a bowl, crush the leaves until they turn bright green and shrink in size. Top with dressing.
¼ Cup Tahini
¼ Cup water
¼ Cup apple cider vinegar
1 clove garlic, smashed
2 tbsp. Bragg’s liquid aminos
¼ Cup nutritional yeast
In a blender combine all ingredients until smooth, if you don’t have a blender you can hand mix it, just make sure your garlic is minced very small.
I top my slaw with the roasted potatoes, black sesame seeds, sunflower kernels, and some cilantro, of course all of these are optional and easy to change out with what you have on hand. This is a great way to introduce plant based recipes to those who aren’t familiar or skeptical. Try this at your next pot luck!