Kale Slaw with Lemon-Tahini Dressing

 

This kale slaw with lemon-tahini dressing is from Real Simple, and it was really good. That dressing is fabulous! I confess that I did not massage it into the kale; tossing the salad with the dressing seemed sufficient, and I just dropped the toasted seeds into the latter. I served it with tofu carrot patties.

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
½ tsp. freshly ground black pepper
1/8 tsp. smoked paprika
1 clove garlic, grated on a microplane zester (about ½ 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

Place coriander and cumin seeds in a zip-top plastic bag. Seal, leaving ½ 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.