This is a colourful salad perfect for the festive season! Packed full of vitamins and antioxidants with a tahini dressing that gives a creamy texture, this salad is ideal for the warmer weather and makes a great accompaniment to any dish!

This is a colourful salad packed full of vitamins and antioxidants with a tahini dressing that gives a creamy texture, this salad is ideal for any weather and makes a great accompaniment to any dish!

Ingredients:

Salad:

  • 4 x cups roughly chopped kale (black, purple or green)
  • 2 x cups shredded red cabbage
  • 2 x finely sliced spring onions
  • 1 x beetroot grated
  • 4 x red radishes chopped in quarters
  • Half packet raw kelp noodles

Dressing:

  • 3 x tbsp tahini
  • 2 x tbsp olive oil/flaxseed oil
  • 2x lemons squeezed
  • Cracked pepper to taste

Garnish:

  • Handful coriander
  • 1/4-1/2 cup toasted tamari sunflower seeds (method below)

Directions:

  • Wash and strain sunflower seeds.
  • Place sunflower seeds in fry-pan over medium heat and toast until golden brown. Add sprinkle of tamari or soy sauce and remove from heat.
  • Chop all salad ingredients and combine in mixing bowl with kelp noodles. Toss.
  • In a separate bowl combine tahini, oil, squeezed lemons. Whisk and add cracked pepper to taste. Add more lemon or tahini depending on your taste.
  • Combine tahini dressing to salad and toss, allowing the oil and lemon to wilt the kale and cabbage.
  • Garnish with roughly chopped coriander and sunflower seeds.

Variation:

To save time you can skip the toasted sunflower seeds and garnish with raw pepitas instead. You can also add other things such as tomatoes, carrots etc

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