Purple Cabbage, Kale and Carrot Slaw
4.4(473 ratings)Slaw is the workhorse of the raw kitchen: cheap, sturdy and endlessly adaptable. Finely shredded purple cabbage turns almost jewel-like once the lime dressing hits it, while kale and carrot bring green and orange flecks. The tahini base is nutty and rich without any mayonnaise. Pack it into jars on Sunday and it will keep its crunch through midweek.
- Hands-on
- 25 min
- Marinate
- 30 min
- Total
- 55 min
- Serves
- 6
- Level
- Easy
Method
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Step 1: Quarter the cabbage, cut out the core and slice the wedges as thinly as possible with a sharp knife, or use the slicing disc of a food processor.
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Step 2: Roll the kale leaves into a tight cigar and cut into fine ribbons, then julienne the carrots and combine everything with the scallions in a large bowl.
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Step 3: Whisk the tahini, lime juice, coconut aminos, ginger, coconut nectar and water together until smooth and about as thick as heavy batter.
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Step 4: Pour the dressing over the vegetables and toss with tongs for a full minute, making sure the kale and cabbage are evenly coated.
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Step 5: Let the slaw sit for 30 minutes so the cabbage softens slightly, then scatter with sesame seeds before serving.
Same technique, different aisle
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