Kale + red cabbage slaw

It’s hard to believe that it’s already the end of January. It’s even harder to believe that I haven’t posted in 2016 yet. Now that the year and I have gotten better acquainted, it’s about time to get back to business.

Let’s talk resolutions. I know I’m late to the party but what would the year’s first post be without the mention of resolutions? I have decided to refrain from partaking in this well-loved tradition but I know many of you have probably set out some things you would like to achieve this year (shout out to those of you who have already ditched all attempts to try and achieve them. This is a no judgement zone. You can try again another time).

With the ‘healthy eating’ resolution being up there with the best of them, I decided to share a great recipe for a kale and red cabbage slaw with a delicious lemon, tahini and coriander dressing. Healthy food doesn’t have to be boring and tasteless, and seeing as I have already written about how much I like kale here, why not share another kale salad? For those of you who are looking to try and eat more mindfully, I wish you all the best in your endeavours. Investing in your health is always a great idea. I hope to be able to help by sharing healthy, wholesome and tasty recipes.

This recipe serves 4 as a side.

Ingredients:

150 grams of kale, stalks removed

200 grams of red cabbage

½ shallot or small onion, diced

1 garlic clove, roughly chopped

1 handful of fresh coriander, roughly chopped

The juice of 1 lemon

2 teaspoons of honey

2 tablespoons of tahini

3 tablespoons of olive oil

1 teaspoon of dried mint

A pinch of dried chilli flakes

A pinch of salt and black pepper

Almonds, roasted and chopped

How to make it:

You want to make sure that the kale and red cabbage are clean. I remove the stalks from the kale, and soak it in water with a splash of vinegar for 5 minutes. Next I drain it and shred it finely. The easiest way to shred it is to make a chiffonade: stack the leaves. roll them up nice and tight and slice into thin strips. I find it is easier, however, to rinse the cabbage after shredding it.

To make the dressing, place all the remaining ingredients listed above (excluding the tahini and the almonds) into a blender, and blend until an emulsified mixture is formed. Then add the 2 tablespoons of tahini and blend until smooth.

Toss the kale and red cabbage slaw in the dressing. Add the dressing little by little, so as not to overpower the salad. This recipe makes about ½ a cup of dressing, so you should only use as much as you need to lightly coat the salad. The left over dressing can be stored in an airtight container in the fridge and will last for a few days.

Sprinkle the chopped almonds on top of the salad and enjoy!

Et voila!