This dish is a wonderful alternative to your A-typical salad. Full of flavor and crunch, it makes for a great side dish or even the main course.
SPICY KALE COLESLAW
Lacinto kale about 12 leaves, sliced thin or 3 cups baby kale
½ head of green or red cabbage, shredded
1 small red onion, sliced
1 clove garlic, minced
¼ c olive oil
1 ½ tsp red curry powder
1-2 tbsp apple cider vinegar
1 tbsp tahini
1-2 tbsp fresh lemon juice
Sea salt and fresh pepper to taste.
Mix veggies in a large bowl.
Heat oil on very low temperature.
Add garlic/onions and cook for a minute.
Turn off heat.
Add vinegar, tahini, curry paste and lemon juice to a food processor along with sautéed garlic/onion mixture. Blend til smooth.
Drizzle dressing onto slaw and toss. Serve immediately or keep in fridge until serving.