Kale Cole Slaw
A tasty twist on traditional coleslaw
Servings 2
Calories 102kcal
Ingredients
- 1 bunch Kale Chopped
- 1/2 cup Red cabbage Shredded
- 2 tablespoons Tahini
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lemon juice
- 2 tablespoons Soy sauce
- 4 tablespoons nutritional yeast
- 2 cloves garlic crushed
Instructions
- Prepare the ingredients: rinse and dry the kale. Remove the stems from 1 bunch Kale and use a sharp knife, mandoline slicer or food processor to chop the kale. Rinse and chop 1/2 cup Red cabbage.
- Place chopped kale and shredded cabbage into a large bowl.
- Combine 2 tablespoons Tahini, 2 tablespoons Apple cider vinegar, 2 tablespoons Lemon juice, 2 tablespoons Soy sauce, 4 tablespoons nutritional yeast, 2 cloves garlic in a small bowl or mason jar.
- Pour half of the dressing over the salad and serve with the reserved dressing on the side.
Notes
Store the leftover salad in the refrigerator for up to 4 days.
See article above for recipe variations, tips and more!
Nutrition
Serving: 1g | Calories: 102kcal | Carbohydrates: 10g | Protein: 7.2g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.9g | Sodium: 466mg | Sugar: 1.5g