Description
Vibrant kale salad packed with raw vegetables, walnuts, and raisins topped with an oil-free miso tahini dressing. Enjoy for a quick and fresh lunch!
Ingredients
Krazy Kale Salad
- 1 bunch kale, shredded
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 beet, any color, shredded
- 1/2 cup sprouted walnuts
- 1/2 cup raisins
Miso Tahini Dressing
- 1 TBSP miso paste
- 3 TBSP tahini
- 1/4 cup lemon juice
- 1/4 cup water
- Himalayan sea salt
- Black pepper
Instructions
- Wash and shred the kale, carrots, cabbage, and beet.
- Prepare the Miso Tahini Dressing. Add the tahini, miso paste, lemon juice, water, Himalayan sea salt, and black pepper to a high speed blender and pulsing until smooth and creamy. Add more water for a thinner consistency ore more tahini for thicker consistency.
- To assemble the salad, divide kale between bowls and top with raw chopped veggies, raisins, and walnuts.
- Top with Miso Tahini Dressing, mix well, and serve immediately.
- Store leftovers separately in the fridge for 5-7 days and reassemble before serving.
Notes
Recipe adapted from The Rawsome Vegan Cookbook
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free, Oil-Free