Feeling the after effects of an indulgent Christmas? Me too! This healthy kale and carrot slaw recipe is my favourite way to pack in extra veggies and cleanse your system. Chewing through a plate of raw veg isn’t all that easy right? Mix in this vegan friendly clementine tahini dressing using my all time favourite Meridian Foods tahini and all of a sudden ‘OK nice healthy salad’ goes to ‘Oh my god, I’m so making you again tomorrow!’
This healthy kale and carrot slaw is one of my favourite salads. Not only is it a lighter version to normal coleslaw, it’s Paleo and Keto approved. Creamy, dreamy, crisp, fresh nourishment with every bite. More colourful veggies on your plates means more nutrients and this one is bursting with them. So if you’re celebrating Veganuary why not give this a try? Julie loved it so much it’s up on The Feedfeed’s Vegan feed too.
Back in December a talented group of ‘Free From’ bloggers and I got our heads to gather and decided every month to do a collaboration of recipes to show that ‘Free From’ and allergy friendly cooking doesn’t need to be complicated… and most importantly it tastes sensational. Well here we all are again this time with #Glutenfreeveganuary featuring our favourite vegan recipes that are all gluten free.
The friendly faces behind #Glutenfreevaganuary
Yours truly! – Paleocrust.com
Vicki – The Free From Fairy
Nath – Intolerantgourmand
Emma – Freefromfarmhouse
Nova – Cherished by Me
Ciara – My Fussy Eater
- 1/4 small red cabbage
- 1/4 small white cabbage
- 3 carrots (rainbow if possible)
- Handful of curly kale
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh coriander
- 40g of pine nuts
- 2 tablespoons of sesame seeds
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
Clementine tahini cream
- 1 heaped tablespoon of tahini
- 1 tablespoon of olive oil
- Juice and zest of 1 clementine
- 1 tablespoon of toasted sesame oil
- 1 teaspoon apple cider vinegar
- Pinch of Pink Himalayan salt
Peel and top the carrots. Using a microplane shred the cabbage, or chop finely with a knife. Grate the carrots and finely shred the kale.
In a bowl toss together the cabbage, carrots, kale, fresh herbs, pine nuts and sesame seeds. Keep aside a few herbs, seeds and clementine zest to decorate.
To make the clementine dressing, simply mix all the ingredients together in a bowl until smooth,
Pour the dressing onto the healthy kale and carrot slaw and mix well. Top with a sprinkling of the fresh herbs, seeds and clementine zest. Delicious!
What’s your favourite way to spruce up your salads?