Kale is the vegetable du jour. It is impossible to escape its popularity as it crops up everywhere from green smoothies to t shirts. Kale is one of those foods that even though I know that it is undoubtedly really good for me my enthusiasm for it only extends so far. After all there are only so many green smoothies that a girl can drink! This creamy crunchy slaw is the perfect solution for all those people like me who want to incorporate more of this super green into their lives. I love shredding my kale like this not just because I can call it kale slaw but also because it eliminates the woodiness of kale that I don’t find particularly appetizing. The dill and tahini dressing though really is the star of the salad. I could eat just about anything as long as it was smothered in this lusciously creamy and zingy tahini based dressing. I usually make double of the dressing which I keep in the fridge for snacks. It is great with any vegetable such as crudites, chunks of roasted squash or even just with a spoon!
Kale’s fame as a super green is well deserved considering its wonderful nutritional profile. If you are looking to improve your complexion (like me!) then kale is the vegetable for you. Kale offers a whole host of skin boosting vitamins and minerals. Firstly kale is a rich source of vitamin C with just one cup providing ninety percent of your daily requirement. Vitamin C helps make collagen which is the structural protein that imparts skin strength by forming a mesh-work that holds together our skin cells. Vitamin C is also an antioxidant which can help prevent damage to our skin by free radicals. In addition kale is a wonderful source of copper. Copper plays a vital role in the production of the pigment melanin which is responsible for protecting our skin from sun damage. Just like vitamin C copper also plays a role in collagen formation.
- 4 stalks of kale
- 2 carrots
- 2 tsp apple cider vinegar
- 2 tsp olive oil
- 2 tsp tahini paste
- 1 + ½ tsp dill minced
- ½ tsp tamari
- 1 tsp water
- 2 tsp toasted flaked almonds (untoasted for a raw version)
- 2 tsp goji berries
- Remove the centro stalk from the kale and shred the kale leaves.
- Peel and grate the carrot.
- To make the dressing combine the apple cider vinegar, oil, tahini, dill, tamari and water.
- Give the dressing a good whisk to combine and season with salt and pepper.
- Toss the kale and carrots with the dressing.
- Divide the salad between two plates and sprinkle each with the almonds and goji berries.