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Kale Salad with Lemon Tahini Dressing

I love kale and red cabbage for their hearty texture that stands up to creamy dressing. Kale and cabbage are cold weather vegetables so they are actually the least bitter in the colder months! This lemon tahini dressing is so easy and so creamy. If you don't have a handheld immersion blender, it's an awesome tool for creamy soups and dressings with very little mess. I got mine for less than $20!! (Note: I don't think this dressing would be the same mixed by hand unless you are willing to really whisk the heck out of it.)

Tahini is ground sesame seed paste. It's a middle eastern item that you can find in the grocery store in the Asian or international section. Whole Foods also has their own brand, and Asian stores carry it also in a can.


1 large bunch lacinato kale (also called dinosaur kale - the leaves are flat instead of curly)

1/2 head red cabbage

2 T tahini

2 T lemon juice

2 T hot water

1 tsp salt

5 garlic cloves

1/4 cup roasted and salted sunflower seeds (for topping)

Make it:

Wash and dry your kale (I pat mine dry with a clean dishtowel). Tear off the rigid stems and rip the leaves into pieces. Put into a large bowl.

Slice the cabbage lengthwise so it makes shreds. Add to your bowl.

Pat off any additional moisture and toss to combine.

Make the dressing:

With your hand blender or blender, blend tahini, lemon juice, water, salt, garlic cloves until smooth and creamy. Add salt to taste and water for the consistency you like.

Pour the dressing over your kale and cabbage and massage. I use half the dressing to start, toss and massage the kale in the dressing, and then add more a little at a time if needed. Top with crunchy toasted sunflower or pumpkin seeds!

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