This healthy kale slaw is made with crunchy cabbage, dried apricots, and a flavorful harissa dressing. It's tangy, lightly sweet and spicy, and totally irresistible! Only 10 ingredients and 20 minutes to prepare.
6cupsshredded green and/or red cabbage - I used half small head each red and green cabbage
2largecarrots, peeled and shredded
15dried apricots, unsulphured, chopped - or more to taste
⅓cupraw pumpkin seeds, optional - or chopped cashews
Instructions
Combine the tahini, lemon juice, harissa, and maple syrup in a bowl. Whisk until smooth. Add the garlic, 1 Tbsp of water, and the salt, and whisk again. For a thinner consistency add another tablespoon of water.
Spoon about half of the dressing onto the kale leaves. Rub the dressing into the leaves to massage and soften the kale. Now stack the kale on your cutting board and slice into thin ribbons.
In a large bowl combine the kale, cabbage, carrot, and apricots. Pour the remaining dressing over the slaw and toss to combine. Refrigerate for 1 to 2 hours to allow the flavors to mingle. Before serving, garnish with pumpkin seeds.
Notes
Store kale slaw in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 24 hours.