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 and I think the addition of the potato drives this one into the "hearty" category. —Alexandra V. Jones
Tahini Kale slaw
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.
apple cider vinegar
clove garlic, smashed
Bragg's liquid aminos
Roasted sweet potatoes
large sweet potato, peeled, medium dice.
shallot, sliced thin
salt and pepper to taste
roasted sunflower seeds
black sesame seeds, for garnish (optional)
In This Recipe
Pre-heat oven to 425, toss potato with oil, curry, shallot, and a s&p. Place seasoned potato chunks on a sheet pan and roast 25 minutes or until tender and golden.
In a blender place all slaw ingredients, except kale, blend until creamy and smooth. Pour Tahini mixture over kale, top with sweet potatoes, and sunflower seeds.