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PlateZero Official

Kale and Brussels Sprouts Salad with Maple-Tahini Dressing

kale

brussels sprouts

carrots

almonds

baked tofu

parmesan cheese

tahini

white vinegar

white miso

maple syrup

red pepper flakes

water

**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.

**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.

**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.

**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.