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Kale Slaw with Toasted Sesame Mandarin Tahini Dressing - CaliZona

4 - 6 servings

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

  1. Toast almonds
  2. Spread out on a cookie sheet and bake for 20 minutes on the middle shelf at 350 degrees F.
  3. Roughly chop or leave whole.
  4. Dressing
  5. Make the dressing by whisking all ingredients together in a medium-sized bowl and set aside.
  6. Salad
  7. Combine the kale, Savoy cabbage, red cabbage, bell peppers, carrot, radishes, scallions, and cilantro.
  8. 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.
  9. Sprinkle almonds on top of individual salads just before eating to keep them from getting soft.