Cabbage Carrot Slaw
This Cabbage Carrot Slaw is crispy, crunchy, and loaded with flavour from tart cranberries and creamy sesame tahini.
Summer is salad season, and what better kind of salad to consume than a crunchy slaw? This Cabbage Carrot Slaw salad is not only delicious, but rich in plenty of phytonutrients and antioxidants, too.
Salads are so versatile. A little bit of this, a little bit of that, and you’ve got something super flavourful and nutrient-dense. The best salads involve those that utilize a variety of flavours and textures, and this recipe does just that.
Cabbage Carrot Slaw
Servings: 2
Ingredients
1/4 small purple cabbage (1-1.5 cups), chopped
1 small carrot, grated
2-3 large kale leaves, chopped
1/4 cup sunflower seeds
1/4 cup dried cranberries
Tangy Lemon Garlic Dressing
1 tbsp sesame tahini
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp minced garlic
1/2 tsp pepper
Instructions
Chop up all veggies and add to bowl. Add in cranberries and sunflower seeds and toss until combined.
In separate, small bowl, whisk together all dressing ingredients until smooth. Drizzle on top of mixed salad and combine until evenly coated.
Enjoy immediately, or let sit for 5-10 minutes to let the hearty kale and cabbage absorb the flavours.