Author Notes
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
Ingredients
- Tahini Kale slaw
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1
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.
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1/4 cup
Tahini paste
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1/4 cup
apple cider vinegar
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1/4 cup
water
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1
clove garlic, smashed
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1/4 cup
nutritional yeast
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2 tablespoons
Bragg's liquid aminos
- Roasted sweet potatoes
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1
large sweet potato, peeled, medium dice.
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1 tablespoon
olive oil
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1 teaspoon
curry powder
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1
shallot, sliced thin
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salt and pepper to taste
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1/4 cup
roasted sunflower seeds
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1 teaspoon
black sesame seeds, for garnish (optional)
Directions
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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.
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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.
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