This hearty, filling, and nutritious Chopped Kale Salad with Tahini Dressing will beat out all other kale salads you've ever had. Yes, it's that good.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 6
Ingredients
1large or two small bunches Lacinato (or curly) kaleribs removed and finely sliced
1tablespoon olive oil
1/2tspKosher salt
1/2poundBrussels sprouts
1/4pound red cabbage
2medium red peppersdiced
1medium red onion finely diced
1English cucumberseeds scooped out and diced
115 oz. can chickpeas, drained and rinsed
1/2 cup toasted pepitas or walnuts, almonds, or sunflower seeds
Creamy Tahini Dressing
1/4cuptahini
1/4cupplain, full-fat yogurtor use mayo
1/4cupwarm water
1lemon zested and juiced
2tablespoonsapple cider vinegar
2clovesgarlicgrated or minced
2teaspoonsmaple syrup or honey
1/4teaspoon Kosher salt
1/4teaspoon freshly ground pepper
1/4cupextra virgin olive oil
Instructions
Place the kale in a very large bowl and add 1 tablespoon olive oil and 1 teaspoon salt. Massage the kale with your hands by grabbing fistfuls at a time and squeezing the kale gently but assertively until it starts to feel softer and turn darker in colour.
Shred the Brussels sprouts and cabbage: Cut the bottom end off of the Brussels sprouts and remove any wilted outer leaves. Use a sharp knife to thinly slice the Brussels sprouts and the cabbage. Alternatively, you can shred the Brussels sprouts and cabbage in a food processor which makes the job a lot faster and easier.
Add the shredded Brussels sprouts and cabbage to the kale bowl along with the chopped pepper, cucumber, red onions and chickpeas.
In a medium bowl, or in a 2 to 4-cup liquid measuring cup, whisk together all the dressing ingredients until smooth and well combined. Alternatively, you can place all the ingredients in a blender and blend until smooth.
Pour half of the dressing over the salad, then use your hands, or tongs, to toss everything really well. Sprinkle in the toasted pepitas, if using, and pour in another bit of dressing. Lightly toss again. Taste and drizzle with remaining dressing and a little more salt, if needed (I almost always add all of the dressing). Allow it to rest for 10 minutes, if possible, toss once more, and serve.
Notes
Recipe adapted from Kenji's cooking ShowThe salad keeps perfectly for up to 4 to 5 days when stored in an airtight container in the fridge.