Red Cabbage and Kale Slaw with Turmeric Tahini Dressing
With dazzling colors, balanced flavors, and super-nutritious profile, this autumn salad is a great way to include raw veggies in your daily diet.
Servings: 3
Calories: 309kcal
Ingredients
- For the salad
- 1 medium red cabbage head
- 1 bunch of fresh kale
- 1/2 cup toasted hazelnuts
- 1 tbsp poppy seeds
- For the dressing
- 2 tbsp tahini
- 1 tbsp organic raw honey
- Fresh juice from two lemons
- 1 tbsp extra virgin olive oil
- 1 tsp turmeric
- 1 tsp sea salt
- Freshly ground black pepper to taste
Instructions
- 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.
- Place the dressing ingredients in a blender and process to obtain a smooth paste.
- Pour it over the veggies, add the poppy seeds and stir to combine.
- Serve garnished with toasted hazelnuts.
Notes
Nutrition
Calories: 309kcal