Food Recipes Kale Slaw with Lemon-Tahini Dressing Be the first to rate & review! A luscious dressing coats this kale and red cabbage salad for a nourishing side dish full of unexpected flavor. By Anna Theoktisto Published on June 22, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart Prep Time: 20 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts “Save the best for last,” the saying goes, but in this case, it’s imperative to share the final touch of this side dish first. A combo of crushed coriander and cumin seeds come to life in hot oil, blooming and releasing their aroma and flavor while simultaneously infusing the oil. This aromatic oil and seed mixture is drizzled on a tahini-dressed kale and red cabbage slaw. The spices lend their floral and earthy notes ensuring layers of flavor (and a surprise crunch!). The lemon tahini dressing in this kale and cabbage slaw recipe is creamy and bright making this salad a perfect pairing to rich, grilled meats or burgers. To crush the coriander and cumin seeds, place them in a zip-top bag, partially seal the bag, and crush them with the smooth side of a meat mallet. For a quieter option, but potentially more mess, place the seeds on a cutting board and crush them with the bottom side of a skillet by pressing down on the seeds with even pressure. Ingredients 2 tsp. whole coriander seeds 1 tsp. whole cumin seeds 1/3 cup fresh lemon juice (from 2 or 3 lemons) 1/3 cup tahini 2 tsp. granulated sugar 2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/8 tsp. smoked paprika 1 clove garlic, grated on a Microplane zester (about 1/2 tsp.) 1 12-oz. bunch curly kale, stemmed and torn (about 10 cups) 4 cups thinly sliced red cabbage (from 1 head cabbage) 2 Tbsp. extra-virgin olive oil Directions Place coriander and cumin seeds in a zip-top plastic bag. Seal, leaving 1/2 inch unsealed. Using a meat mallet or rolling pin, coarsely crush seeds. (Alternatively, use a mortar and pestle.) Whisk lemon juice, tahini, sugar, salt, pepper, smoked paprika, and garlic in a large bowl. Add kale and cabbage; toss to coat. With clean hands, rub tahini mixture into kale and cabbage. Heat oil in a small skillet over medium-high. Add coriander and cumin; cook, stirring often, until sizzling, fragrant, and toasted, 30 seconds to 1 minute. Remove from heat and drizzle over slaw; toss gently to combine. Refrigerate, covered, for at least 30 minutes and up to 24 hours. Make-Ahead: Prep and refrigerate the dressing up to 3 days ahead of time. Assemble the salad up to 1 day ahead, and store in the refrigerator. The slaw actually tastes better and is easier to eat (more tender kale!) the next day. Rate It Print Nutrition Facts (per serving) 165 Calories 9g Fat 19g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 165 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 7% Cholesterol 0mg 0% Sodium 379mg 16% Total Carbohydrate 19g 7% Dietary Fiber 6g 21% Total Sugars 6g Protein 6g 12% Vitamin C 94mg 105% Calcium 170mg 13% Iron 3mg 15% Potassium 638mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.