Found on Dishing Up the Dirt

Serves 4

Ingredients

• Soy-Sesame Dressing
  • 1/4 cup tahini
  • 1/4 cup low sodium soy sauce (or tamari)
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 2 scallions, minced
  • 1 clove of garlic, mined
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons water
• Collard Green Slaw
  • 1 large bunch of collard greens, tough stems discarded and very thinly sliced (see recipe note)
  • 2 medium-sized carrots, sliced into very thin matchsticks
  • 1 large beet, sliced into very thin matchsticks
  • 1 medium sized kohlrabi, peeled and sliced into thin matchsticks
  • 4 scallions, finely chopped, white and green parts
  • 1/2 cup basil, very thinly sliced
  • 1/4 cup hemp seeds/hearts (or any nut or seed for topping)

Instructions

• Blend all the ingredients for the sauce using an immersion blender or food processor until completely smooth and creamy. Taste for seasonings and adjust as needed.
• In a large bowl add the thinly sliced collard greens. Drizzle in half of the dressing and use your hands to massage it into the collard leaves until they become tender and turn bright green. Add the rest of the veggies and drizzle with the remaining sauce. Sprinkle with the hemp seeds and serve.