July 16, 2013
My neighbour gave me the inspiration for this salad. We were chatting about kale one day and she told me about this salad she'd been making. I arranged it to try and threw together my own version of it with my creamy dressing. My daughter and her friends and my inlaws all like it - that's gotta count for something.
4 cups green kale, cut into thin strips
2 cups broccoli florets and stems, chopped finely
1/2 cup green onion, finely chopped
1/3 cup pecan pieces
1/4 cup dried cranberries
1/4 cup tahini
2 tbsp flax seed oil
2 tbsp apple cider vinegar
1 tbsp agave nectar
1 clove garlic, minced
1/2 tsp dried tarragon
sea salt and pepper to taste
Combine kale, broccoli, green onion, pecans and cranberries in a large bowl.
In a glass measuring cup, combine tahini, flax oil, vinegar, agave nectar, garlic, tarragon, salt and pepper. Whisk together or blend with immersion blender.
Pour dressing over salad and toss to combine - this slaw as with more other slaws - is even better the next day.