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Shredded Kale and Brussels Sprouts Salad

Ingredients:

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, grated
  • 1 teaspoon honey
  • ¼ cup olive oil
  • sea salt
  • freshly ground black pepper
  • 3 cups finely shredded Lacinto kale
  • 3 cups finely shredded Brussels sprouts
  • 3 cups finely shredded red cabbage
  • ¼ cup sliced almonds or pumpkin seeds

For the dressing:

In a small bowl, whisk together the lemon juice, mustard, shallot, garlic and honey. Slowly stream in the olive oil while whisking the dressing until well combined. Season the dressing with salt and pepper. Adjust the lemon juice or honey to your personal taste if necessary.

For the salad:

In a large bowl, toss together the shredded kale, Brussels sprouts, cabbage and toasted almonds. Add a few tablespoons of dressing and toss well. Taste and add salt and pepper or more dressing if desired. Sprinkle the almonds or pumpkin seeds over the top and serve.




Green Tahini Dressing

This simple and versatile dressing is an excellent go-to for spring because it spices up everything from salads and steamed veggies to wraps and grilled tuna. It’s perfect for party platters and foods that need a little extra zing without added sugar or other unhealthy ingredients.

  • ½ cup sesame tahini
  • 2 tablespoons shoyu or tamari
  • 1 tablespoon ume plum vinegar
  • ½ bunch parsley, chopped
  • ½ bunch scallions, chopped
  • ¾ cup water (more or less)

Blend tahini, shoyu/tamari, vinegar, parsley and scallions in food processor, slowly adding water to achieve desired consistency.

Pour tahini dressing over steamed greens or use as dipping sauce for crudité veggies.

Dressing stays fresh in the refrigerator for three to four days.