Kale Umami Salad with Tahini Garlic Dressing
This salad won’t disappoint. It will fulfill everything you ever wanted from a salad, but never got. It has the sweet and the savory and the tart and crunchy all covered. Once you start, you may just finish the whole thing. Putting it down to type this up was not an easy task.
1/2 cup apple juice
1 TB lemon juice
2 TB miso
2 TB liquid aminos or tamari
2 TB tahini
2 TB apple cider vinegar
2 garlic cloves
1 TB minced ginger
1 bunch kale
1/4 head cabbage (1 cup)
1/4 cup pumpkin or sunflower seeds
Blend all dressing ingredients in high powered blender until smooth.
Massage the kale so that it absorbs the flavors well once chopped. Chop the kale and cabbage into shreds and slice the carrots very fine.
Toss dressing into salad and add the seeds.
This will keep in the fridge for about two days.