Collard Greens & Cabbage Slaw

In the middle of barbeque season, it's good to have a few good coleslaw recipes up your sleeve. He is a recipe with a couple twists - this egg-free version uses collard greens in the mix, with tahini dressing featuring organic Wilelaiki honey for a hint of sweetness and flavor. It's a delicious (and healthy) twist on a summer staple.

 

Ingredients:

• 1/3 cup tahini
• 2 Tbsp organic wilelaiki honey
• 2 Tbsp lemon juice
• 1/4 cup apple cider vinegar
• 1/2 tsp garlic powder
• salt & pepper to taste
• 1 bunch collard greens, thinly sliced
• 1/3 medium red cabbage, shredded
• 2 cups shredded or julienned carrots
• 1 bunch scallions, thinly sliced

Instructions:

1. In a bowl or small food processor, blend together dressing ingredients until well combined. Adjust amounts of ingredients to suit your taste - add a couple tablespoons of water if the dressing is too thick (but it should not be too liquid, either).
2. In a large mixing bowl, combine prepared vegetables. Slowly add in the dressing and toss until the mixture is evenly coated.
3. If you have time, let the salad sit in the fridge for a couple of hours before serving.