A luscious dressing coats this kale and red cabbage salad for a nourishing side dish full of unexpected flavor.
This aromatic oil and seed mixture is drizzled on a tahini-dressed kale and red cabbage slaw.
The spices lend their floral and earthy notes ensuring layers of flavor (and a surprise crunch!).
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
This recipe was developed by Anna Theoktisto.
Seal, leaving 1/2 inch unsealed.
Using a meat mallet or rolling pin, coarsely crush seeds.
(Alternatively, use a mortar and pestle.)
Add kale and cabbage; toss to coat.
With clean hands, rub tahini mixture into kale and cabbage.
Heat oil in a small skillet over medium-high.
Remove from heat and drizzle over slaw; toss gently to combine.
Refrigerate, covered, for at least 30 minutes and up to 24 hours.
Make-Ahead:Prep and refrigerate the dressing up to 3 days ahead of time.
Assemble the salad up to 1 day ahead, and store in the refrigerator.
The slaw actually tastes better and is easier to eat (more tender kale!)
2,000 calories a day is used for general nutrition advice.
