How to make Kale Slaw Food

How To Make Vegan Kale Slaw

Vegan Make Kale Slaw

Vegan Executive Chef and author of “Eat Raw, Eat Well” Doug McNish demonstrates how to make Kale Slaw with a Creamy Tahini Dressing

Ingredients for Kale Salad

  • 1 head of green curly Kale
  • 2-3 tbsp hemp seed oil
  • 2 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 1/2 cup sliced red pepper
  • 3 tbsp hemp seed
  • 2 tbsp raisins
  • 1/4 cup sun dried tomatoes
  • 1 small cubed avocado
  • 1/4 cup julienned sliced apple

Ingredients for the Creamy Tahini Dressing

  • 1/2 cup tahini
  • 1 1/4 cup freshly squeezed lemon juice
  • 3/4 cup filtered water
  • 2 tbsp olive oil
  • 1 tbsp wheat free tamari
  • 1 tsp dry dill weed
  • 1/4 tsp fine sea salt
  • 1 garlic clove

Strip the kale along the stem and remove the stalks.  Roll the kale into cigar like shape and slice in thin slices (chiffonade).  Add hemp oil, lemon juice and salt.  Let sit for several minutes to soften the Kale.  Add hemp seeds, raisins, sun-dried tomato, red pepper and cubed avocado to the kale.  Add Tahini dressing and toss well.  Stack the salad in the centre of the plate with height and drizzle the extra dressing around the plate.  Add the julienned apples on the top of the salad.  Enjoy! For more videos by Doug McNish check out the food section at More About Doug McNish After attending George Brown Culinary Chef Program, Doug took an apprenticeship and continued to hone his skills learning the inner workings of a busy professional kitchen. After working for Toronto’s best chefs in some of the most challenging atmospheres he found that he needed to make a change. By taking what he already knew from his years of culinary training he began to relearn how to prepare food in a healthier light. Pairing this with a deep concern for the planet and the welfare of all it’s inhabitants the next most logical step was to become vegan. Since then Doug has taken healthy, organic, plant based cuisine to a whole new level. Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible. He has been featured in publications both online and print, is a contributor to various magazines, makes appearances on national television, is a plant based consultant and is an internationally published author. His first cook book Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was published in March 2012 and which recently won the World Gourmand Cookbook Award for the best vegetarian cookbook in the world.  You can find more information about Doug at