A CSA-inspired salad, this cabbage kale tahini slaw is easy, and most importantly, delicious!
I was chatting with some blogger friends recently and the concept of “finding your blog’s niche” arose. If you find the right tiny corner of the internet and post just in one category, your blog is supposed to grow. It seems “everything I think tastes good” – my answer – isn’t a niche. Oh well.
I think I’m mostly a dessert-ish blogger, but I don’t like to force desserts. The baking has to come naturally as it’s one way I center myself. We’ve had more savory recipes recently because there just hasn’t been much time to bake and I haven’t gotten to writing out posts for older recipes. It’s happening, and slowly, life is finding its new normal. This is a good thing. Now we talk about salad…
If you’re unfamiliar with tahini, it’s just sesame paste. Think of it like peanut butter but made with sesame seeds. It’s probably a little strong for most people’s lunch sandwiches, but it’s what makes hummus amazing. Tahini is a versatile ingredient in savory and sweet recipes. You can find it in most grocery stores in the international section.
Cabbage and kale may seem like an unlikely combination, but both vegetables are in season around the same time. Finely chopping each means that the contrasting textures are complementary in the slaw. Also, it means I had both in my CSA box and wanted to use them immediately. 😉 I’m a little sad the combination hasn’t happened again, but I know it will.
What I love about slaws is that they’re so very easy to put together, and it’s the only way to be able to make a salad in advance. Normal salads don’t hold up well once dressed, but you can make a slaw a few hours in advance and it will still taste great!
When it came to this kale cabbage tahini slaw, the Godfather liked it, Princess A liked it, and I am definitely making this again and again. Enjoy!
- 3 cups baby kale, 120 g
- 4 1/2 cups cabbage (about half a small head), 320 g
- 3 slices preserved lemon, about 30 g or 2 tbsp diced
- 1/2 cup dried cranberries, 80 g
- 1/4 cup lemon juice
- 1/4 cup water
- 4 tbsp tahini
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 tbsp olive oil
- Wash, drain well, and finely dice or julienne your cabbage and kale.
- In a large bowl mix together the cabbage, kale, diced preserved lemon and dried cranberries.
- In a smaller bowl, whisk together the dressing ingredients until smooth. Pour over the greens mix and toss to combine.
- You may serve the salad immediately, but you can also refrigerate for several hours to allow flavors to blend a bit. Enjoy!