6cupsshredded green and/or red cabbage (I used 1/2 small head red cabbage and 1/2 small head green cabbage)
2largecarrots, peeled and shredded
15dried apricots, unsulphured, chopped
1/3cupraw pumpkin seeds, optional
Combine the tahini, maple, and lemon juice in a bowl, and whisk with a fork until smooth. Add the garlic, harissa, 1 Tbsp water, and salt, and whisk again. For a thinner consistency add another tablespoon of water. Set aside.
In a large bowl combine the kale, cabbage, carrot, and apricots. Pour the dressing over the slaw mixture and stir to coat. Refrigerate for at least one hour. Before serving, sprinkle with pumpkin seeds and toss.
Store leftovers in the refrigerator for up to 2 days.
Kale Slaw With Harissa Dressing
Amount Per Serving
Calories 144Calories from Fat 54
% Daily Value*
Saturated Fat 1g5%
Vitamin A 7300IU146%
Vitamin C 90.8mg110%
* Percent Daily Values are based on a 2000 calorie diet.
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Kale Slaw With Harissa Dressing https://myquietkitchen.com/kale-slaw-with-harissa-dressing/