Höstslaw x2 med grönkål och tahinidressing (carrot, apple, hazelnut //lök gurka)

ALTERNATIVT RECEPT LÄNGRE NER

6 stems kale (we mixed purple and green), stemmed and shredded
6 carrots, very finely shredded
2 apples, very finely shredded
1 cup raw hazelnuts (or any nuts or seeds of choice)

Tahini dressing
4 tbsp tahini (sesame paste)
2 tbsp honey, preferable unpasteurized
2 tbsp lemon juice
water to thin

Heat a skillet on medium-low heat. Toast the hazelnuts until the skin has cracked and golden in color. Coarsely chop the nuts. Combine the shredded kale and carrots in a large mixing bowl. Stir together tahini, honey and lemon juice in a small bowl, add water a little by little and stir until desired consistency. Pour the dressing over the kale slaw and combine. Use you hands to massage the leaves, make sure every single kale leaf is covered in dressing. Top with shredded apple and toasted hazelnuts. Ready to serve.

Rainbow Slaw:
3 cups shredded or grated cabbage (I did half thinly sliced and half grated)
1 cup grated carrots (about 1 large carrot)
3/4 cup grated cucumber (skin on)
1/2 cup sweet onion, thinly sliced
1/4 cup grated sweet onion
1 1/4 cups finely chopped flat-leaf parsley (stems too!)
1/2 cup shelled organic hemp seeds

optional: chopped walnuts or pecans and/or raisins or dried cranberries

Sweet Tahini Dressing:

note: be sure you stor your tahini well - you want a thin pourable tahini. If your tahini is overly dried up or chalky you will need to add in some oil to loosen it up.

2 Tbsp tahini
2 Tbsp grade B maple syrup
2 Tbsp apple cider vinegar
1 small lemon, juiced
1/2 tsp garlic powder
salt and pepper to taste