Made with fresh and flavorful massaged kale, topped with avocado, carrot ribbons, creamy homemade tahini dressing, and a crunchy seed blend, this easy salad is the perfect light lunch or side
Equipment 1 small sealable jar Ingredients 1 tablespoon extra virgin olive oil tablespoon vinegar or lemon juice 1 teaspoon fresh herbs or teaspoon dried herbs teaspoon mustard (Dijon, English, hot or grain) Pinch of sugar, optional Pinch of salt and black pepper Instructions Place all ingredients in a small jar with a tight-fitting lid (a recycled pickle jar works well)
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Memphis coleslaw will generally keep for three to four days in the fridge