Apple Kale Slaw With Maple Tahini Salad Dressing (V)
Maple, tahini and lime make a fantastic creamy and tangy dressing while apples and kale give satisfying crunch and texture. This is a fast, vegan and gluten-free kale salad that's big on flavor and goes great with BBQ!
5cKale, chopped into bite size pieces(press kale down to measure 5 packed cups)
2cWashington Organic Apples, cored and finely sliced
½ cRed Onion, slivered
1cCashewsraw or toasted
Maple Tahini Dressing
3tablespoonMaple Syrup
3tablespoonTahini
2tbsp Lime Juice
2tbsp Olive Oil
½teaspoonSalt
⅛teaspoonEach: Chili pepper flakes and ground black pepper
Instructions
Maple Tahini Dressing
Combine maple syrup, tahini and lime juice in a small bowl and whisk until smooth.
Add salt, pepper and chili flakes and whisk to combine.
Add olive oil and whisk until smooth. Season to taste with additional salt and pepper if desired.
Apple Kale Slaw
Add slivered onion and chopped kale to a large bowl and toss with half the dressing. Let this sit so the kale starts softening while you finely chop your apples.
Add in apples and most of cashews. Drizzle remaining dressing over top and toss to combine. Serve, garnishing the top with the remaining cashews.
Notes
Give the kale a good massage with the dressing to let it sit while chopping apple to become soft. It can marinate in the salad dressing for up to 3 hours before serving or refrigerating the leftovers.