Kale and Red Cabbage Slaw with Turmeric Tahini Dressing

October 21, 2014
3 Ratings
  • Serves 3
Author Notes

With dazzling colors, balanced flavors and super-nutritious profile, this autumn salad is a great way to include raw veggies in your daily diet. —The Awesome Green

What You'll Need
  • 1 Red cabbage
  • 1 bunch Fresh kale
  • 1/2 cup Toasted hazelnuts
  • 1 tablespoon Poppy seeds
  • 2 tablespoons Tahini
  • 1 tablespoon Organic raw honey
  • 1/2 cup Fresh lemon juice
  • 1 tablespoon Extra virgin olive oil
  • 1/2 teaspoon Sea salt
  • 1 teaspoon Turmeric powder
  1. Chop the red cabbage in the food processor and use a knife to roughly chop the kale (do not remove the stems, as they're also loaded with nutrients). Place both in a big bowl. Serve garnished with toasted hazelnuts.
  2. Place the dressing ingredients in a blender and process to obtain a smooth paste.
  3. Pour it over the veggies, add the poppy seeds and stir to combine.

See what other Food52ers are saying.

  • The Awesome Green
    The Awesome Green
  • Kimberly Clark
    Kimberly Clark

3 Reviews

Kimberly C. January 12, 2015
Thank you so much! I can't wait to try it!
The A. January 12, 2015
Hi Kimberly, I updated the recipe, thanks for writing me.
Kimberly C. January 11, 2015
Where is the tumeric? It's in the recipe title but not the recipe.