Kale, preserved lemon & tahini yogurt slaw
This is the second ‘slaw’ in our ‘Suit Up’ range - aka. jacket potatoes from around the world..! That’s right, each week throughout lockdown we are challenging ourselves to cook a delicious baked potato with ‘baked beans’ and ‘slaw’, inspired by some of our favourite global cuisines.
So far we have cooked a Thai inspired sweet potato, which was piled high with edamame ‘baked beans’, and we have cooked a Moroccan baked potato which was loaded with a chickpea, green olive & apricot tagine, in lieu of beans. Well, this fantastically creamy, savoury slaw was designed to be served with those tagine filled potatoes and it’s a match made in heaven, even if we say so ourselves!
The slaw is creamy and tangy thanks to the natural yogurt in the dressing; if you have kefir instead this would work equally well and offer an extra gut health boost. It’s pungent thanks to a tiny smidge of garlic, and bright and acidic thanks to lemon juice which also helps to soften the fibrous kale. If you can get your hands on preserved lemons these are delightful - they are fragrant and brine-y and add a wonderful perfumed yet savoury note to the slaw. If not, use the zest of your fresh lemon; and if you love lemon like us, why not use both!?
We hope you enjoy!
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10-15 minutes
Serves: 4 servings
Ingredients:
180 g kale
2 medium carrots
4 tbsp runny tahini
4 tbsp natural yogurt
2 tbsp white/red wine vinegar
2 tbsp olive oil
1 lemon, juice only
1 preserved lemon
½ clove garlic, minced
½ tsp salt
2 heaped tbsp of shelled pistachios
Method:
Strip the kale from its tough central stalks, and finely shred the leaves. This is easiest done by rolling up a few leaves into a ‘cigar’ shape first.
Peel and coarsely grate the carrots.
Next, finely chop the skin of the preserved lemon. If you haven’t cooked with preserved lemons or limes before you need to slice away all internal flesh and discard this flesh before finely chopping the thin external rind only - this is where that beautiful, fragrant yet briney flavour lies.
Peel and very finely mince the garlic, then mix all the dressing ingredients together in the base of a large salad bowl to form a dressing / paste. It is likely to thicken slightly, but that’s fine. It will loosen itself as you mix it through the chopped kale.
Add the chopped kale and grated carrot to the bowl and then toss this to evenly coat. If your dressing is thick you may need to use your hands and get stuck in… similar to making Sauerkraut!
Finally, toast the pistachios in a small saucepan over a gentle heat for 4 minutes, stirring constantly; alternatively, if your oven is still on from cooking the spuds, pop them in for 4-6 minutes until lightly golden. Allow the nuts to cool slightly before coarsely chopping.
Top the mixed slaw with the toasted and chopped pistachios and serve alongside the Moroccan inspired baked potatoes. Any left-over slaw will be great the next day too.