Pomegranate Kale Salad

I whipped this up one day when trying to figure something out for vegetables. I had the kale, which I shredded. There was pomegranate in the fridge which I though would add some nice color and sweet tartness to the mix. A loose carrot "peeled" into the salad gave additional color and flavor. Considering kale was on the nuttier bitter side, I thought a sweeter salad with the pomegranate and carrot would be nice. Then I added the seeds and nuts for protein.

Pomegranate seeds
Baby kale leaves
Carrot shreds
Chia seeds
Hemp hearts
Pine nuts

Dressing :
Tahini
Garlic
Cider vinegar
Maple syrup
Grainy mustard

It was the second time I tried using tahini to make a dressing. The first time failed because I tried to thin it with oil...but it caused the mixture to break up and get really goopy. This time, it's thinned with vinegar or water, which worked out really well. Overall, I really enjoyed this combo for a tahini dressing...will be definitely repeated!

And Ta-da....a nice bright'n colorful'n tasty side.

And with that, here's to a happy and healthy New Year in 2014!! Keep cooking, experimenting and creating. God bless!

Red Cabbage Slaw #2

Last time I only used half a head of cabbage...so I made a slaw again with the remaining half. Slight variances made but still light, crunchy and yummy.

Slaw:
Half red cabbage
Granny Smith apple
Carrot
One shallot
Raisins
Pumpkin seeds
Sunflower seeds
Chia seeds

Dressing:
Orange juice
Olive Oil
Honey dijon mustard
Salt
Honey

The dressing wasn't bad, but it wasn't the greatest...I think I needed more acidity in the taste. The Lemon dressing is still my favorite. What would you recommend adding instead?

Next time.