CREAMY TAHINI KALE SALAD
Recipe by Ellen Fisher
This is a vegan recipe
Ingredients:
3 romaine lettuce leaves, chopped
1-2 stalks curly kale, chopped
1/4 c. bell pepper, diced
1/4 c. purple cabbage, diced
2-3 tbsp tahini
2 tbsp lemon juice or sauerkraut
1 tsp maple syrup
1 tbsp sea veggie dulse (optional)
1 tbsp ground flax seeds
1 dollop Cashew sour cream, recipe below
CASHEW SOUR CREAM:
1 1⁄2 c raw cashews
3⁄4 c water
2 T lemon juice
1⁄4 t salt
Blend all ingredients in a high-speed blender until completely smooth, about a minute. Add more water, depending on how thin or thick you want the sauce. It thickens over time, especially when refrigerated, so add more water if you want it to be drizzly. Store in an airtight container in the fridge and use throughout the week.
Directions:
Place all ingredients, except the flaxseeds, into a bowl and mix together well until the greens are evenly coated with the tahini. Top with a dollop of cashew sour cream and the ground flax seeds.
T I P: Be sure to finely dice the lettuce and kale so the greens are easy to chew. And when you are preparing the kale, place your fingers along the bottom of the stem and pull up to easily remove the leaves from stem. Discard the stems and chop the leaves for the salad.