Kale-Cabbage Tahini Salad
From: Ian Seddon's Cookbook
🥘 Ingredients
- Tahini-Lime Dressing 4-5 tbsp
- of kale ½ bunch
- shredded cabbage from 2-3 cup
- large carrot 1
- medium English cucumbers or Persian cucumbers 3
- Freshly squeezed lime juice
- roasted cashews or pistachios ¼ cup
- Kosher
Leftover Tahini-Lime Dressing? Spoon it on top of roasted cauliflower or carrots, on a grain bowl, or use in a wrap with tofu and veggies. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For extra veggies, fold in thinly sliced jicama, red bell pepper, or microgreens or broccoli sprouts. For something sweet, add some chopped clementine or blood orange. To make it more filling, fold in diced avocado or any leftover roasted vegetables you have on hand. Shortcut: If you bought baby kale, use that here instead of whole kale. Shortcut: If you didn’t buy kale, simply use shredded cabbage here, but use a bit more than the recipe calls for (depending on how much salad you want to serve).
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1Gather: Tahini-Lime Dressing , of kale , shredded cabbage from , large carrot , medium English cucumbers or Persian cucumbers , Freshly squeezed lime juice , roasted cashews or pistachios , Kosher salt or sea salt and freshly cracked black pepper.
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2If the Tahini-Lime Dressing has thickened a lot, add a teaspoon of water at a time, whisking until it reaches your desired consistency.
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3Combine the kale and cabbage in a large serving bowl. Spoon 4 tbsp Tahini-Lime Dressing onto the greens. Toss with your hands or tongs.
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4Use a julienne peeler or mandoline to julienne or thinly slice the carrot. If using, finely chop the cucumber (wrap any remaining cucumber in plastic wrap or a reusable alternative for the next time you make this salad).
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5Fold the carrots and cucumber, if using, into the dressed greens.
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6Taste, adding more dressing as needed. Squeeze on some fresh lime juice (or lemon if you have it) for extra zing, if desired. Scatter on the chopped nuts. Season to taste with salt and pepper.