Print Options:

Raw Kale and Brussels Sprout Salad with Tahini Dressing

Yields1 Serving

kale-sprout-salad-closeup

 ½ Bunch of curly green kale
 3 Brussels sprouts
 1.50 tbsp Sliced almonds
 ¼ cup Shaved vegan parmesan cheese
 1 pinch Sea Salt
Tahini Dressing
 3 tbsp Tahini
 ½ tbsp White wine vinegar
 ½ tsp Sesame Paste
 1 dash Red pepper flakes
 ¼ cup Water
1

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

2

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

3

Add them to a bowl along with kale

4

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

5

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

6

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

7

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories393.5
% Daily Value *
Total Fat 31g40%
Total Carbohydrate 14.7g6%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.