CREAMY VEGAN KALE COLESLAW

CREAMY VEGAN KALE COLESLAW

By vegetariansnob.com

Ingredients

1 large bunch of kale

2 carrots, peeled

2 Tbl tahini

1 Tbl Dijon mustard

2 Tbl apple cider vinegar

1 Tbl raw honey

½ tsp of salt

1 Tbl of grated or finely sliced red onion (about ¼ of an onion)

Instructions

Begin by shredding your kale. I found the easiest way to do this was using my food processor with the slicing disk (aka the scary one), but you can also just chop it quickly with the normal blade or chop it up finely or tear the leaves. It doesn’t shred like cabbage does, but it still works well if finely chopped in this recipe.  Next, shred your two carrots. I found the easiest way to do this was by using the food processor grater attachment. However, if you don’t want to use 2 different food processor blades, then you can just chop this up finely too.  In a medium size bowl combine your tahini, mustard, vinegar, agave, and salt and stir until everything is well combined.  Next, add your kale, carrots, and red onion to a medium sized bowl and mix up your veggies.  Add in 1 Tbl of your dressing mix into the veggie mix and massage into the veggies until the veggie mix is as creamy as you want it! Serve Immediately.