Kale Salad with Smokey Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot
  • 1 tsp Garlic
  • 2 cups Red cabbage
  • 4 cups Tuscan kale

• Condiments

  • 1 tsp Coconut aminos or gluten free tamari
  • 1 Dressing
  • 3 tbsp Lemon juice
  • 1/4 cup Tahini

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1 tsp Paprika, smoked
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Rice vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Deli

  • 1 Salad

• Liquids

  • 3 tbsp Water

Found on wendypolisi.com

Description

Ingredients

• Dressing
• 1/4 cup tahini
• 1/4 cup nutritional yeast
• 3 tablespoons water
• 3 tablespoons lemon juice
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon coconut aminos or gluten free tamari
• 1 teaspoon minced garlic
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• Salad
• 4 cups Tuscan Kale
• 2 cups grated red cabbage
• 1 carrot, peeled then cut into ribbons
• 1/4 cup sunflower seeds.

Directions

• Make dressing by combining tahini, nutritional yeast, water, lemon juice, rice vinegar, olive oil, coconut aminos, garlic, smoked paprika, cumin and salt in a blender. Process until smooth.
• Place kale in a medium bowl. Add 2 tablespoons tahini dressing and massage with clean hands. Wash hands and add cabbage, carrot. Toss with desired amount of additional dressing and serve. Sprinkle with sunflower seeds and serve.

Nutrition