Raw Kale and Brussels Sprout Salad with Tahini Dressing

Remove the ribs of the kale leaves and chop into bite-sized pieces. Sprinkle with some salt and use your hands to squeeze them a little until it becomes more fragrant

Discard the ends of the Brussels sprouts and shred the sprouts using food processor

Add them to a bowl along with kale

In a small bowl, whisk together the ingredients for the tahini dressing until the mixture is creamy and smooth

Pour this tahini dressing over the kale and sprouts and mix until well absorbed

In a frying pan, toast the almonds until fragrant and golden

Toss the toasted almonds and vegan parmesan shavings with the salad and serve