Kale, Beet and Carrot Slaw

​Yield: 4-6 servings
Time: 20 minutes

1 bunch Tuscan kale, trimmed and finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled and cut into thin matchsticks
1 bunch carrots, peeled and cut into thin matchsticks
1 apple, cored and thinly sliced
1/2 small red onion, sliced into little slivers
salt and pepper

dressing ingredients:
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp prepared mustard (Dijon, stoneground, etc)
1/3 cup tahini 
juice of 1 orange (a generous 1/4 cup)
honey to taste
1-2 tbsp extra virgin olive oil
salt and pepper

In a large bowl, combine the sliced kale, celery, beets, carrot shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.

Make the dressing: combine all the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of water to get there). Check it for seasoning, adjust and set the dressing aside.

Pour the dressing onto the salad and toss it up. Garnish with parsley.