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Kale Salad with Tahini Dressing

This Kale Salad with Smokey Dressing is a delicious way to change up your salad routine.  With kale, purple cabbage, carrots and sunflower seeds this colorful salad will put a smile on your face.
Course Salad
Cuisine American, Gluten Free, Healthy
Keyword kale salad with tahini dressing
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 240kcal
Author Wendy Polisi

Ingredients

  • Dressing
  • ¼ cup tahini
  • ¼ 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
  • ½ teaspoon sea salt
  • Salad
  • 4 cups Tuscan Kale
  • 2 cups grated red cabbage
  • 1 carrot peeled then cut into ribbons
  • ¼ cup sunflower seeds.

Instructions

  • 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.

Notes

Variations for Tahini Salad Dressing

  • Omit the paprika and cumin. Use apple cider vinegar in place of the rice wine vinegar and add 2 teaspoons minced ginger and 1 teaspoon Sriracha.
  • For an extra kick, add in ¼ teaspoon cayenne pepper.
  • Use ¼ cup orange juice in place of the lemon juice and rice vinegar.

Nutrition

Calories: 240kcal | Carbohydrates: 18g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 375mg | Potassium: 695mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9985IU | Vitamin C: 111.9mg | Calcium: 158mg | Iron: 3.1mg