Sesame Coleslaw

Serves 4-6
This colorful slaw is a nice change of pace from the regular mayo heavy version. It utilizes tahini, which lends a lovely richness and distinctive flavor. You can make a raw version of this salad by not toasting the sesame seeds, using raw tahini, raw agave, and by substituting raw apple cider vinegar for the rice vinegar, nama shoyu for the soy sauce, and minced jalapeno for the Tabasco.

Dressing:
3 TBS. Sesame tahini, raw or toasted
2 TBS. Rice wine vinegar, unsweetened
2 TBS. Tamari, Bragg’s Aminos, or Soy Sauce
1 TBS. Agave nectar, or pure maple syrup
1 clove garlic, minced
½ tsp. Salt
A couple of shakes of hot sauce
Around ¼ Cup of water or more, to thin

Salad:
1 medium head purple cabbage, shredded
½ bunch kale, (preferably dino kale), thinly sliced
1 large carrot, shredded
½ Cup chopped fresh cilantro, plus more for garnish
¼ Cup green onions, chopped
4 TBS. Toasted sesame seeds
Freshly ground pepper

  1. In a mixing bowl, stir together all dressing ingredients except for water until well combined. Add water, stirring to incorporate until dressing reaches the consistency of thick, heavy cream.
  2. In a large serving bowl, toss together cabbage, carrot, kale, cilantro and green onions. Add in tahini dressing and toss well to coat. Put in fridge for one hour to chill.
  3. To toast sesame seeds: Heat dry skillet over medium heat. Add sesame seeds and cook, stirring until lightly browned and fragrant. Around 3-4 minutes. Transfer to a bowl and set aside to cool.
  4. When coleslaw has chilled, add toasted, cooled sesame seeds and toss lightly. Season with freshly ground pepper and some fresh cilantro. Serve immediately.