Red Cabbage and Kale Salad with Tahini Dressing

I am a recent convert to kale. I have always seen it at the markets and always walked on by, never sure just what to do with it. Well one day I finally got up the courage and purchased a large bushel. I first used it in a curried chicken dish and I have to say I was hooked. On top of being a superfood, it has tons of flavour and a nice crispiness to it. Since then I have been trying all kinds of recipes with kale. This recipe is my first venture into eating raw kale and I have to say it was a nice surprise. The great thing about kale is that if you have any leftover salad you can put it in the fridge and the next day it still remains crispy. No lettuce can do that when drenched in dressing. Paired with red cabbage, pumpkin seeds, cranberries and the tahini dressing, I guarantee you this superfood salad will have you going for seconds or saving some to take to work the next day.




1/2 cup tahini

2 tbsp Bragg’s Liquid Soy Seasoning

1/3 cup water

1/2 tsp grated ginger

1 tbsp sesame oil

1 tsp lemon juice



1 bunch of kale, rinsed and stems removed

1/2 head red cabbage, thinly sliced

2 small avocados, cubed

1/2 cup dry cranberries

1/2 cup pumpkin seeds

1 tsp olive oil

1tsp chili powder (adjust to taste)

1tsp cayenne powder


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