This hearty Kale Slaw with Toasted Sesame Mandarin Tahini Dressing has a slight creaminess from the tahini with a bit of sweetness from the mandarin and a whole lot of sesame goodness. The toasted almonds put this salad over the top! The rainbow of colors adds a fun and cheerful touch to the overall experience.
I have been on a mission to remove the layers of emotions not serving me by doing inner child work. This might sound strange or like some hippy thing but it is not easy to do. We often think our parents did the best they could and leave it at that. But it is the perspective of our inner child that needs to be acknowledged. I have only just begun and I have already recalled things that were buried. It can be scary but living with anger, fear and sorrow is something we deal with every day. We are comfortable with it in a sense because we are used to it but these things cause most of the problems that occur in our life. I was tired of living this way so I chose to go through it. One of the exercises is to sit in meditation every day for at least 5 to 10 minutes. I connect to whatever age shows up and have the child sit on my lap while we talk. I hug and comfort her letting her know she is safe. You would be amazed at what comes through. I will talk about it more when I go through more of the course.
Kale Slaw with Toasted Sesame Mandarin Tahini Dressing - CaliZona
Ingredients
- 2 Cups Kale – finely sliced
- 1 1/2 Cups Savoy or Napa Cabbage – finely sliced
- 1 1/2 Cups Red Cabbage – finely sliced
- 1 Cup Carrot – matchsticks
- 1/2 Cup Scallions – thinly sliced
- 1/2 Red Bell Pepper – about 3/4 cup – julienned
- 1/2 Yellow Bell Pepper – about 3/4 cup – julienned
- 1/2 Cup Radishes – about 3 large – thinly sliced
- 1/2 Cup Cilantro – roughly chopped
- 1 Cups Toasted Almonds – I usually toast a few cups to have around.
Dressing
- 3 Tablespoons Tahini
- 1/3 Cup Tablespoons Toasted Sesame Oil
- 2 Tablespoons Brown Rice Vinegar
- 2 Tablespoons Soy Sauce or to taste be careful not to add too much
- 1 Clove Garlic – minced
- 1/2 Teaspoon Fresh Ginger Root – microplaned or finely shredded
- 1/4 Cup Mandarin Juice – fresh squeezed
Instructions
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Toast almonds
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Spread out on a cookie sheet and bake for 20 minutes on the middle shelf at 350 degrees F.
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Roughly chop or leave whole.
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Dressing
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Make the dressing by whisking all ingredients together in a medium-sized bowl and set aside.
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Salad
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Combine the kale, Savoy cabbage, red cabbage, bell peppers, carrot, radishes, scallions, and cilantro.
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You can mix in the dressing if you are going to eat it right away or add it to individual salads for your desired amount.
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Sprinkle almonds on top of individual salads just before eating to keep them from getting soft.
