Kale Slaw With Harissa Dressing
Servings:6 servings
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.
Ingredients
For the dressing:
- ¼ cup tahini
- ¼ cup lemon juice
- 4 teaspoons dried harissa blend
- 4 teaspoons maple syrup
- 1 large clove garlic, grated
- 2 to 3 tablespoons water, for consistency
- 1 ¼ teaspoons fine sea salt
For the slaw:
- 1 bunch kale, thick stems removed
- 6 cups shredded green and/or red cabbage - I used half small head each red and green cabbage
- 2 large carrots, peeled and shredded
- 15 dried apricots, unsulphured, chopped - or more to taste
- ⅓ cup raw 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 tablespoon 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.
Nutrition
Calories: 165kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Cholesterol: 0mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7342IU | Vitamin C: 90.8mg | Calcium: 120mg | Iron: 2.2mg
