Raw Kale Salad With Tahini Dressing
Per serving
I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.
Ingredients
- raw kale↗3 -4 cups
finely chopped
- apple↗1⁄2 - 1
chopped (I used fuji)
- craisins↗1⁄4 cup
or more to taste
- toasted walnuts↗1⁄4 cup
coarsely chopped (optional)
- carrot↗1⁄4 - 1⁄2 cup
grated (I chopped mine in the food processor)
- celery↗1⁄2 cup
finely chopped (or sliced thin)
- edamame beans↗1⁄2 cup
can also use garbanzo beans-optional
- mixed sprouts↗1⁄4 cup
of choice-optional-I used clover
- Tahini Dressing
- tahini↗1⁄3 cup
well stirred
- water↗1⁄3 cup
more or less depending on how thin you want your dressing
- fresh lemon juice↗1⁄4 cup
may add a little more to taste
- garlic cloves↗2
minced
- sea salt↗1⁄2 - 3⁄4 teaspoon
- honey↗1 teaspoon
more or less to taste, may use other sweeteners
Step-by-step instructions
- 1
Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
- 2
Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
- 3
Add desired amount of dressing to salad and toss to mix.
- 4
Enjoy!
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