Unbelievably Delicious! Kale Slaw

I love Kale…. my friends know this. I often make salads with Kale, sauté it, or throw it in my smoothie.

I even grew it on my balcony this summer!

However, this salad recipe here is my new favourite 🙂

The combination of all the flavours work so incredibly well together. 

I seriously think I could eat this every day!

This recipe is courtesy of Doug McNish. I attended his cooking class this past weekend in Nutritionist Meghan Telpner’s kitchen. This was one of the recipe’s he made for us. (you can check out his blog here: http://dougmcnish.com/blog/)

Super easy to throw together, keep well in the fridge for a couple days (I suggest cutting fresh avocado each day, as it will brown after 1 day).

Kale Slaw

  • 1 head of kale
  • 2-3 tbsp olive oil, hemp seed oil, flax seed oil, or chia seed oil
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 tsp fine sea salt
  • 1/2 cup finely sliced red pepper
  • 3 tbsp hemp seeds
  • 2 tbsp raisins
  • 1/4 cup walnuts
  • 1 avacado, cubed into small pieces
  1. Cut kale into small strips (Tip: Cut the leaf away from the stem. Gather the leaves into a bunch/ball, cut thin strips.)
  2. In a bowl, toss kale with oil, lemon juice, and salt until well combined. Cover and set aside to macerate for up to 10 minutes
  3. Thinly julienne red peppers. Toss into salad
  4. Add hemp seeds, raisins, walnuts, avocado, and toss to combine
  5. Add Lemon Tahini Dill Dressing (recipe below)
Lemon Tahini Dill Dressing
  • 1/2 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup filtered water
  • 2 tbsp olive oil
  • 1 tbsp tamari
  • 1 tsp dry dill weed
  • 1/4 tsp fine sea salt
  • 1 garlic clove
  1. In a blender, combine all ingredients until smooth.
Recipe courtesy of Doug McNish (altered slightly)

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  1. [...] kale salad & dressing recipes are inspired by Nicole’s Kale Slaw recipe, [...]

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