After trying this vibrant, colorful dish you may never want traditional cole slaw again! It has the perfect crunch and is delightfully sweet with just the right amount of tanginess.
Collards and other dark leafy vegetables are a good source of Vitamins A, C & K and are the best natural sources for folate.
I slightly modified a recipe by kitchn.
I just eyeballed the amounts of the veggies and used the full amount of the dressing, which is made with tahini.
Here’s the loose recipe. You can add more or less of each vegetable if you prefer, just try and keep the same volume of veggies so you don’t have too much dressing (which isn’t necessarily a bad thing!).
Makes about 4 half cup servings.
1-1/2 cups purple cabbage, sliced in thin strips
1-1/2 cups collard greens, sliced in thin strips
1 medium carrot, julienned
1/2 Yes! Apples Koru apple, very thinly sliced then chopped into flat cubes
1/3 cup sliced green onion
1/2 cup chopped red onion
2-3 Tbsp raisins (or pomegranate arils)
1-2 Tbsp toasted sesame seeds
1/4 cup tahini
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt to taste
(I also added a little hot water to thin it out some. Taste and adjust maple syrup and mustard if desired).
Toss veggies and sesame seeds in a medium sized bowl then add in dressing a little at a time to reach desired flavor. You can use as much or as little dressing as your taste buds desire but I promise however much you use it’s absolutely lip-smacking!