Rainbow Kale Festive Salad
This is a colourful salad perfect for the festive season! Packed full of vitamins and antioxidants with a tahini dressing that gives a creamy texture, this salad is ideal for the warmer weather and makes a great accompaniment to any dish!
Ingredients
Salad
- 4 x cups roughly chopped kale (black, purple or green)
- 2 x cups shredded red cabbage
- 2 x finely sliced spring onions
- 1 x beetroot grated
- 4 x red radishes chopped in quarters
- Half packet raw kelp noodles
Dressing
- 3 x tbsp tahini
- 2 x tbsp olive oil/flaxseed oil
- 2x lemons squeezed
- Cracked pepper to taste
Garnish
- Handful coriander
- 1/4-1/2 cup toasted tamari sunflower seeds (method below)
Directions
- Wash and strain sunflower seeds.
- Place sunflower seeds in fry-pan over medium heat and toast until golden brown. Add sprinkle of tamari or soy sauce and remove from heat.
- Chop all salad ingredients and combine in mixing bowl with kelp noodles. Toss.
- In a separate bowl combine tahini, oil, squeezed lemons. Whisk and add cracked pepper to taste. Add more lemon or tahini depending on your taste.
- Combine tahini dressing to salad and toss, allowing the oil and lemon to wilt the kale and cabbage.
- Garnish with roughly chopped coriander and sunflower seeds.
Variation
To save time you can skip the toasted sunflower seeds and garnish with raw pepitas instead.
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