Kale and Brussels Sprouts Salad with Maple-Tahini Dressing

Ingredients

  • 1 lb kale shredded into bite-sized pieces
  • 1/2 lb brussels sprouts stems removed and shredded with a knife or food processor
  • 4 carrots shredded with a box grater or food processor
  • 3 tbsp almonds slivered
  • 8 oz baked tofu cut into bite-sized cubes
  • 1/4 c parmesan cheese shredded
  • 1/4 c tahini
  • 2 tbsp white vinegar
  • 2 tsp white miso
  • 2 tsp maple syrup
  • 1/2 tsp red pepper flakes Optional
  • 1/4 c water

Instructions

1

Prepare the kale: Tear kale leaves off the ribs into bite-sized pieces and place in a bowl. Sprinkle a dash of sea salt over the kale and lightly scrunch handfuls of the kale. Continue until the kale becomes darker and more fragrant.

2

Prepare the remaining salad components: Clean and shred the brussels sprouts with a knife or food processor and add to the kale. Peel and shred the carrots with a box grater or food processor and add to the kale and brussels sprouts. Cube the baked tofu and add to the salad mix.

3

Make the dressing: In a small mixing bowl, whisk together the tahnini, vinegar, miso, maple syrup, and red pepper flakes (if using). Whisk in the water until the texture is smooth and creamy. Add a little more water if the tahini is especially thick. Pour dressing over the salad.

4

Toast the almond slivers and finish the salad: In a small pan over low heat, toast the almond slivers, stirring frequently, until fragrant and golden. This should take less than five minutes. Add the toasted almonds and parmesan cheese to the salad. Toss and serve immediately.