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vibrant kale salad with chili flecked lemon tahini dressing | www.nyssaskitchen.com

vibrant kale salad with chili flecked lemon tahini dressing


  • Author: Nyssa Tanner
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Description

a vibrant and colorful kale salad with beets, red cabbage, radishes, carrots and green onions, dressed with a chili flecked lemon tahini dressing.


Ingredients

Scale
  • salad
  • 1 large bunch of kale or 2 small bunches (about 4 packed cups), de-ribbed and roughly chopped
  • 1/4 tsp salt
  • 1 tsp honey
  • 1 tbs lemon juice
  • 1 tbs walnut or olive oil
  • 3 small carrots, shredded
  • 2 small beets, shredded (I used cylinder beets, which were quite small, so if you’re using regular red beets one is probably enough)
  • 1/4 head of red cabbage (about 1 cup), shredded
  • 4 radishes, thinly sliced
  • 4 green onions thinly sliced
  • 1 tablespoon black sesame seeds + extra for garnish
  • 3 tbs sunflower seeds + extra for garnish
  • dressing
  • 1/3 cup tahini
  • 2 tsp white miso (if you don’t have this, and don’t feel like making a special trip to buy some, just add a little bit more salt to taste)
  • 3 tbs lemon juice
  • 1/2 tsp lemon zest
  • 2 small cloves of garlic, grated or pressed
  • 1/2 tsp togarashi chili, or a pinch of chili flakes
  • 1/4 tsp salt
  • 1 1/2 tbs walnut or olive oil
  • 68 tbs water

Instructions

  1. place chopped and washed kale in a large bowl. add salt, honey, lemon juice and walnut or olive oil.
  2. massage gently for about one minute, until the leaves have started to break down and are more tender.
  3. add all the shredded vegetables + green onion and toss to combine.
  4. if serving immediately you can also add the sunflower and sesame seeds at this time, if not, keep them separate until you are ready to serve.
  5. combine all ingredients for the dressing except water in a food processor, and process until smooth. add water one tablespoon at a time until desired consistency is reached. different brands of tahini have different levels of thickness, so the amount of water needed will vary based largely on this factor.
  6. taste dressing and adjust salt, lemon and chili if necessary.
  7. when ready to serve toss 2 tbs sesame seeds and 1/4 cup sunflower seeds with the vegetables.
  8. portion onto plates or bowls, spoon dressing over the top and garnish with a little more sesame and sunflower seeds.
  • Prep Time: 30 mins
  • Category: salad, side dish
  • Cuisine: vegetarian, healthy