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Cookie and Kate

Kale and Brussels Sprouts Salad with Maple-Tahini Dressing

curly green kale

brussels sprouts

almonds

parmesan cheese

tahini

white vinegar

white miso

maple syrup

red pepper flakes

water

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.

Clean and shred the brussels sprouts with a knife or food processor and add to the kale.

In a small mixing bowl, whisk together the tahnini, vinegar, miso, maple syrup, and red pepper flakes. 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 kale and sprouts.

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.