Rainbow Kale Festive Salad

Serves 4-6

Preparation: 20-30 minutes

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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!


  • 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
  • 3 x tbsp tahini
  • 2 x tbsp olive oil/flaxseed oil
  • 2x lemons squeezed
  • Cracked pepper to taste
  • Handful coriander
  • 1/4-1/2 cup toasted tamari sunflower seeds (method below)


  1. Wash and strain sunflower seeds.
  2. 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.
  3. Chop all salad ingredients and combine in mixing bowl with kelp noodles. Toss.
  4. 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.
  5. Combine tahini dressing to salad and toss, allowing the oil and lemon to wilt the kale and cabbage.
  6. Garnish with roughly chopped coriander and sunflower seeds.


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