Recipe! Summer Kale Tahini Coleslaw

July 10, 2013

SLAWSummer is here and it’s a great time to up your intake of fresh organic raw foods. Die hard veggie lovers know that in order to survive staying raw with a busy lifestyle you’ve got to master the art of creating interesting salads in between those fancy gourmet nights. I had lots of fun on Monday making a nontraditional summer coleslaw. Instead of mayonnaise, I used a tahini dressing, which gives it the perfect flavor, and rather than using only cabbage I worked in some kale. To top it off I sprinkled on some cranberries and pumpkin seeds, but you can also try pine nuts, raisins, or sunflower seeds. If you are headed to a summer barb-Q or party and need to bring vegan rations, this a great recipe to try. Best part about it? It tastes even better the second day. -XoXo Raw Girl

The Slaw

Ingredients: 2 Bunches Kale, 1/2 Green Cabbage, Dried Cranberries, Pumpkin Seeds

Tahini Dressing

Tahini (1/2 cup or so)

Lemon Juice (2 Tablespoons)

Garlic Cloves (2 cloves)

Agave Nectar (2 Tablespoons)

Sea Salt (3-4 pinches to taste)

Water (1/2 cup or less, pour in gradually)

Throughly wash and chop kale and cabbage add to large bowl. Top with pumpkin seeds and cranberries. Add dressing ingredients to the blender. Blend until smooth and pour over veggies. Mix in dressing thoroughly and add more toppings if necessary. Serve & enjoy!


One comment

  1. looks delicious!

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