Spicy Kale Coleslaw

Ingredients

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.

Directions:

1.     Mix veggies in a large bowl.

2.     Heat oil on very low temperature.

3.     Add garlic/onions and cook for a minute.

4.     Turn off heat.

5.     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