Holy Kale With Herbed Tahini Dressing
We love a good kale salad – here's a seriously tasty, nutrient-rich recipe courtesy of Julieanna Hever M.S., R.D., C.P.T. aka the Plant-Based Dietitian.
Now that you're acquainted with plant-based eating, give registered dietitian and best-selling author Julieanna Hever's Holy Kale With Herbed Tahini Dressing a whirl. The dressing is divine; a creamy mix of flavours from the tahini, beans, fresh herbs, tamari and dates, with a little zing from the garlic and cayenne pepper. We could honestly eat the dressing alone by the spoonful, but tossed with the leaves, it's a nutritional powerhouse full of essential vitamins A and C, and substantial enough to have as a meal on its own.
Holy Kale with Herbed Tahini Dressing
Recipe published with permission
7 cups/470g kale
2/3 cup/70g purple cabbage
1 cup/50g cilantro (coriander)
2/3 cup/15g fresh parsley
2/3 can no-salt canned cannellini beans
2/3 cup/160ml water
2 tbsp tahini
2 tbsp hemp seeds
1 tbsp + 1 tsp low-sodium soy sauce/tamari
1 garlic clove
2 pinches cayenne powder
1. Produce Prep: Rinse the kale, remove leaves from stems, and chop into fine shreds.
Rinse the carrot and shred using a handheld grater or a food processor with a grater attachment. Rinse the purple cabbage, quarter, cut away the core, and slice into thin shreds. Rinse and de-stem cilantro and fresh parsley. Finely chop leaves. Using a microplane or grater, zest lime (do this before cutting and squeezing out the juice!). Drain and rinse no-salt canned cannellini beans.
2. Place the kale, carrots, and purple cabbage in a large salad bowl.
3. Combine the beans, water, cilantro, fresh parsley, lime juice and zest, dates, tahini, hemp seeds, low-sodium soy sauce/tamari, garlic, and cayenne pepper into a blender or food processor and blend on high speed for 1 minute or until creamy and smooth.
4. Pour dressing over salad and toss to evenly distribute. Serve immediately.
Dulu tip: Kale is notoriously fibrous and can be a little tough to chew. We like massaging the dressing into the leaves, with very clean hands, for about three minutes; this renders them tender enough to eat raw.
Julieanna Hever M.S., R.D., C.P.T., is the author of The Healthspan Solution and Plant-Based Nutrition (Idiot’s Guides). She is also a special consultant to Forks Over Knives. Find out more about her work at PlantBasedDietitian.com.