On our plates: kale slaw

The week after we moved into our new place I had an insatiable desire to eat massive quantities of vegetables. Even now (five months later) I am unsure if it was due to schlepping all those boxes up five flights of stairs, or just because there was an irresistible communal kale patch right around the corner. Either way, this easy to make slaw blew everyone's minds who came over to see the new place. And it's vegan!

The method is simple, but first the ingredients:

Kale
Spring onion (green part)
Tahini
Dijon mustard
Citrus juice (preferably fresh, we used a clementine) - OR - Vinegar
Sea salt
Pepper
Red onion (optional)
Olive oil (optional)

Mix equal parts tahini and Dijon mustard in a bowl. Squeeze in half a clementine or a little bit of vinegar for some acid. Lemon or orange juice would also work beautifully. Add sea salt and pepper to taste. If the mixture is too thick, add a splash of olive oil.

Chop the kale and green onion (and the red onion if you're using it) very fine. See the photo above. If the kale leaves are big and thick, remove the spines before chopping.

Mix the greens and dressing together and make any final adjustments,  i.e. more salt or citrus juice. The slaw should be "wet" but still hold itself together.

Delicious on plain toast or in sandwiches (below), kale slaw is your friend! If stored in an airtight container, it should last for about a week in the fridge. Ours, however, barely lasted the day.