A crunchy and satisfying salad filled with kale, apples, cabbage, and topped with balsamic tahini dressing and vegan Parmesan made from almonds.
In a large bowl, toss together the chopped kale, sliced/diced apple, 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 vegan Parmesan.
Serve the slaw with the the dressing and top with a a tablespoon of almond Parmesan.
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.
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