Kale Slaw with Sesame Mandarin Tahini Dressing

This hearty salad is a meal in itself and has all the colors of the rainbow, making it extremely healthy!  Ok, so there is no blue. But it’s true that vibrant colors of fruits and vegetables have the most nutrition and eating a variety of colors will provide many health benefits.

It has a slight creaminess from the tahini with a bit of tang from the mandarin and a lot of sesame goodness.  And trust me, the toasted almonds puts this salad over the top!

Kale-Sesame-Mandarin-Tahini-Salad I have been into Asian flavors lately as well as kale salads!  I don’t know what is it about the flavor of a toasted sesame dressing that makes me inhale whatever it is used on.  It is definitely helpful when you are trying to stay fit, which I am, with my wedding less than 3 months away.  It’s going to be all about soups, salads and falafel for the next 3 months!  Well, mostly!  What are your go to dishes to stay fit?


This salad is great with a crisp refreshing white wine like a Sauvignon Blanc or a white Rioja.


Recipe: 6 – 8 servings
  • 1 Head Kale – finely sliced
  • 3 Cups Savoy or Napa Cabbage – finely sliced
  • 3 Cups Red Cabbage – finely sliced
  • 1 Cup Carrot – shredded
  • 1/2 Cup Scallions – thinly sliced
  • 1 Red Bell Pepper – about 3/4 cup – julienned
  • 1 Yellow Bell Pepper – about 3/4 cup – julienned
  • 1 Cup Radishes – matchsticks – about 5 large
  • 1 – 2 Cups Toasted Almonds – I usually toast a few cups to have around.
  • 1/2 Cup Cilantro – roughly chopped (optional)
Additional optional toppings
  • Black Sesame Seeds
  • Toasted Sesame Seeds
  • Asiago Cheese – finely shredded – or sprinkled on top of individual
  • 1/4 Cup Tahini
  • 1/2 Cup + 2 Tablespoons Toasted Sesame Oil
  • 1/4 Cup + 1 Tablespoon Brown Rice Vinegar
  • 1/4 Cup Soy Sauce or to taste (be careful not to add to much)
  • 2 Clove Garlic – minced
  • 1/2 Teaspoon Fresh Ginger Root – microplaned or finely shredded
  • 1/2 Cup Mandarin Juice – fresh squeezed
  • Dash Black Pepper


Make the dressing by whisking all ingredients together in a medium sized bowl and set aside.

Toast almonds – spread out on a cookie sheet bake for 20 minutes on the middle shelf on 350 degrees F.  Roughly chop or leave whole.

 Wash the kale and remove main rib by holding the end of the steam and pull down with your other hand and discarding the main rib. Chop kale into thin strips.

 Chop savory and red cabbage into thin slices then add to kale.

Slice the radishes into thin rounds, then stack on top of each other and cut into match sticks.

 Slice the top and bottom off the bell peppers, cut in half and clean out the insides, then cut into long thin strips and then cut the strips in half.

Shred carrot, slice scallions, roughly chop cilantro, measure then add to cabbage.

 You can either mix in the dressing if you are going to eat right away or add to individual salads for your own desired amount.

 Sprinkle almonds on top individual salads just before eating to keep them from getting soft.


Health benefits:

Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.)  More on kale

Cabbage is really low in calories, fat and high in fiber. It’s high in vitamin K that helps with brain function.  Red cabbage is the highest in vitamin K than other cabbage.  It’s high in sulfur keeping your hair, skin and nails healthy.  If you have arthritis, rheumatism, skin diseases or gout, cabbage can help with its high vitamin C and sulphur content.  Cabbage is higher in vitamin C than oranges and is a natural antioxidant that helps with premature aging and also helps detoxify the blood and liver.  Cabbage helps protect bones from becoming brittle with its high potassium, magnesium and calcium content. Potassium is also great for reducing high blood pressure allowing the blood vessels to open and the blood to flow freely. It is also high in beta-carotene needed for eye health.  The pigment in purple cabbage helps lower blood sugar levels and boost insulin production.  It helps your body fight off cancer with the powerful antioxidant anthocyanin.  Cabbage is good for your heart, blood pressure, brain, nervous system, immune system, digestion, bowels, bones, eyes, skin, hair and nails.


  1. anneoerskov says

    This looks so amazing, Steph. So colourful! I’ve never thought of making a dressing using tahini and mandarin juice together. That’s an interesting mix but it sounds delicious.

    Oh, and the pictures are stunning as well.

    • wavatarSTEPH says

      Thank you so very much. that means a lot!!! This dressing is soooo good and I think it would also be amazing in a stir fry or even grilled vegetables!

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