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creamy coleslaw

Tahini Kale Coleslaw

You can never go wrong with a side of coleslaw and this Tahini Kale Coleslaw is no different. But this one changes up the dressing with creamy tahini and ume paste- a sweet and salty fermented plum paste that offers an addictive flavor.  Substitute vinegar and perhaps a touch of honey in place of the ume.

 

Tahini Kale Coleslaw

2 cups red cabbage, sliced thin

1 cup kale, torn into pieces

1/2 green apple, cut into matchsticks

1 carrot, shredded

2 tbls pumpkin seeds (pepitas)

2 tbls craisins

handful of snipped chives

2 tbls tahini

2 tsp ume paste (or apple cider vinegar + a touch of honey)

6 tbls orange juice

1 tbls lemon juice

1 tbls extra virgin olive oil

Salt and pepper to taste

 

Whisk together the tahini, ume paste or vinegar, orange & lemon juice and oil.

Toss the cabbage, kale, carrot, apple, pepitas and craisins with dressing.  Top with snipped chives.

Add salt and pepper as desired to taste.

 

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