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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