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Kale Salad With Creamy Ginger Tahini Dressing [Vegan]

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Fresh ginger helps calm a troubled tummy, while sesame seeds and tahini provide great levels of copper and magnesium. Plus, kale is super rich in antioxidant vitamins K, A, and C and has been shown to reduce both cholesterol levels and fight cancer. So, let's eat!

Kale Salad With Creamy Ginger Tahini Dressing [Vegan]

Ingredients

Kale Salad

  • single large bunch of kale
  • 1 medium carrot, julienned
  • half of a medium purple onion, diced
  • 2 tablespoons sesame seeds, for sprinkling

Ginger Tahini Dressing

  • 1/4 + 2 tablespoons olive oil 1/2 cup apple cider vinegar 2 tablespoons tahini
  • 1 1/2 teaspoons fresh ginger 1 1/2 teaspoons lemon juice 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons agave nectar 1 small clove of garlic

Preparation

Kale Salad

  1. Cut the kale leaves from the thick stems.
  2. Toss the stems in the compost, and cut leaves into bite-sized pieces.
  3. Wash the leaves in a colander under cool water, using hands to squeeze and massage the leaves, slightly softening them, about 30 seconds. (This makes the tough kale leaves much easier and more enjoyable to eat!)
  4. Let kale air dry while you prepare the rest of the salad. Rinse carrot, cut off ends, julienne. Set aside.
  5. Remove skin from onion, cut in half, and dice into small pieces.
  6. Place kale (doesn’t need to be completely dried), julienned carrots, & diced onions in a bowl. Use tongs or two wooden spoons to toss together.
  7. Refrigerate until ready to serve. Sesame seeds will be added after dressing.

Ginger Tahini Dressing

  1. Combine all ingredients in a high-speed blender or food processor. Once well mixed, pour into a covered glass jar (for storing easily in the fridge). Makes just over a cups worth of dressing, so you’ll have leftovers.
  2. Pour dressing (as much or as little as you’d like- but start light) onto the kale salad, and toss with the tongs until everything is evenly coated. Sprinkle with sesame seeds and serve.
  3. Enjoy!

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AUTHOR & RECIPE DETAILS


photo

I'm Amber, the author of Fettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!


 

 

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12 comments on “Kale Salad With Creamy Ginger Tahini Dressing [Vegan]”

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Lorraine
8 Months Ago

did you mean 1/4 CUP + 2 tablespoons olive oil rather than 1/4 + 2 tablespoons olive oil under the dressing ingredients list?


Reply
AskLeahRenee
3 Years Ago

I will definitely be making it this week!!!


Reply
Michelle Krishnapriya Lopez
3 Years Ago

Yummers!


Reply
Menina Filo
3 Years Ago

Sounds yum minus the agave.


Reply
Jade Cicak
3 Years Ago


Reply
Lola Hatzis
3 Years Ago

Jade Cicak


Reply
Ven Lama Dorje
3 Years Ago

Kat Sweet


Reply
Susana V Chez
3 Years Ago

Tiffany Vergara, Morgan Bass


Reply
Kathryn Chambers
3 Years Ago

This is one reason I love being a vegan !


Reply
Lo Singer
3 Years Ago

Papaya is excellent for digestive issues.


Reply


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