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Rainbow Tahini Slaw

The easiest summer side dish or meal prep salad base for weekly meals!
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Ingredients
  

Salad

  • 1 bag shredded coleslaw cabbage
  • 1 bag shredded red cabbage
  • 1 bag shredded carrots
  • 2 cups lacinato kale (washed and shredded )
  • 1/2 parsley, (chopped)
  • 1/3 cup pumpkin seeds, (toasted)
  • 1/2 red bell pepper (sliced )
  • 1 buch green onion (chopped )

Dressing

  • 1/3 cup tahini
  • 1/4-1/3 cup filtered water (thinned to desired consistency )
  • 1 tbsp raw honey
  • 2 tbsp raw apple cider vinegar
  • Juice of 1 lemon
  • 1 clove garlic (micro planed)
  • 1/2 tsp celtic sea salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 350
  • Toast pumpkin seeds on a parchment lined baking sheet until just golden 8-10 minutes, stirring halfway through.
  • Toss and combine slaw ingredients, reserving pumpkin seeds.
  • In a small bowl, mix dressing ingredients together (add water to desired consistency).Toss dressing just before serving; Top with toasted pumpkin seeds.