No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing
for the orange tahini dressing
  • 1½ tablespoons poppy seeds
  • juice from 2 navel oranges
  • ½ cup tahini
  • 1 tablespoon dijon mustard
  • 1 teaspoon miso
  • 1 clove of garlic - roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup or honey, or more to taste
  • splash of apple cider vinegar
  • sea salt
  • freshly ground black pepper
  • splash of water for thinning
for the slaw - use any combination of the following
  • kale - finely shredded with a knife
  • pinch of sea salt - for massaging the kale
  • red cabbage - shredded with a knife or mandolin
  • carrot - shredded or ribboned
  • raw butternut squash - shredded
  • raw sweet potato - shredded
  • raw brussels sprouts - shredded
  • raw beet - shredded
  • apple - shredded
  • pear - ribboned or shredded
  • fennel - shredded
  • pomegranate seeds
  • toasted or candied nuts/seeds
to make the orange tahini dressing
  1. Toast the poppy seeds on a dry skillet over high heat. Remove from the pan as soon as the seeds become fragrant and start popping. These toast up fast, so take care not to burn them.
  2. Combine the orange juice, tahini, dijon, miso, garlic, olive oil, maple syrup, apple cider vinegar, salt, pepper, and water in an upright blender and blend until smooth. The consistency of the dressing should be creamy but not too thick. Thin it out with more water if needed. Taste for salt and pepper and adjust if necessary. This recipe makes extra. This dressing is excellent on pretty much anything :)
to make the slaw
  1. Prepare a large salad bowl. If using kale, place it in the bowl along with a pinch of salt and massage with your hands for a few minutes to break it down a bit. This will make your kale chewing experience so much more pleasant!
  2. Add all the other vegetables you are using to the salad bowl, along with the pomegranate seeds (if using), and candied nuts/seeds. Mix well to combine. Add the orange tahini dressing bit by bit and mix, until the slaw is well dressed. Enjoy right away. Keep the dressing and the vegetables separate if making ahead. The fully dressed slaw is best the day of, though it will keep in the refrigerator for a few days.
Recipe by Golubka Kitchen at