It’s about 830pm and our son just fell asleep. I can get a little writing accomplished before I, too, pass out. Whether it’s the cold weather, or the fact that I have been sustaining myself on chocolate these past few days, I just can’t seem to catch up on sleep lately (let’s be honest, it’s probably the chocolate). Winter does it to me though; that hit of chocolate is so uplifting. Whatever, my pants still fit…for now.
It already feels like winter is on the way out and making way for spring. I’m going to venture out on a limb here and say, I’m not that excited for spring. I love sweaters, heavy socks, big blankets and hot tea; I could subsist on these and get through a year long winter if need be. Maybe winter runs in my veins? Maybe I’m just cold hearted? No…I think the real truth here is that I just completed my first knitting project and thus feel the need to get as much wear out of my new scarf as possible.
“Don’t leave me, winter”….you’re rolling you’re eyes?
Truly, as much as I love winter, it will be wonderful to get back out in the garden and reap what we sow (hopefully). Anyway, it’s still a tad early to be thinking about that (for me, anyway). In the interim, there are plenty of winter vegetables that make satisfying salad bowls which may help nudge us winter folk out of our blanket forts. I’m sure the majority are in the mood for spring to arrive; this recipe will be sure to remind you of the sunshine, yet still keep one foot firmly in the frost.
Kale, apple and crunchy red and green cabbage make an excellent, nutrient dense base on which you can load plenty of Balsamic Tahini dressing and Almond Parmesan. Cruciferous vegetables (kale, broccoli, cabbage, collards, spinach brussel sprouts etc) are some of the most nutritious plant foods available.
This salad is full of crunch, slight sweetness from the crisp apple and mellow hint of Balsamic in the Tahini dressing. This dressing took a few tries to get right, but I’m happy to say it’s now become one of Steve’s favourites. We’ve been eating this salad a few times a week and every time he mentions casually how this one is “a winner”. It’s nice to hear because sometimes I get it wrong…really wrong…at least he’s honest.
Lastly, if you haven’t tried almond Parmesan, you’re in for a treat…you’ll be putting it on everything…it’s a simple and delicious dairy free Parmesan substitute full of Vitamin E, and B vitamins; it has amazing flavour, you guys. This recipe will make enough almond Parmesan to last you quite sometime.
I know I haven’t gone into too much detail describing the taste of this salad; you simply have to try it for yourself. However, I will say just one thing: it’s so good.
CRUNCHY APPLE KALE SLAW w/ BALSAMIC TAHINI DRESSING + ALMOND 'PARMESAN'
- 4 stalks of kale stems removed and chopped
- 1 apple diced or sliced thinly
- 1/4 red cabbage finely shredded
- 1/4 green cabbage finely shredded
- 1/4 cup diced green onion
- 1/4 cup tahini
- 2 tbsp sunflower seeds
- 1 clove of garlic
- 1 tsp maple syrup optional
- 1 tbsp balsamic vinegar
- juice of 1 lemon
- 1/4 tsp sea salt
- 1/2 cup water
- 1/2 cup raw almonds unsalted
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- heaping 1/2 tsp sea salt
In a large bowl, toss together the chopped kale, sliced/diced apple, shredded red + green cabbage and green onion. Set aside.
In a food processor or high powered blender, add all the dressing ingredients and blend on high until smooth. Pour into a reusable container with a lid; wash and dry the food processor or blender to make the almond Parmesan.
Combine the almonds, cashews, nutritional yeast and salt in a blender or food processor and pulse until fine grounds form. Store in a reusable container fitted with a lid and place in the fridge until ready to use.
Assembly: serve the slaw with the the dressing and top with almond Parmesan to your hearts content.
be mindful not to over process the almond Parmesan otherwise you will end up with something resembling dry nut butter. You want it to resemble find coffee grounds. Balsamic Tahini dressing will last in the fridge several days if stored properly; almond Parmesan will last up to two months stored in the fridge.