Hard to believe but, I never understood the temptation of raw kale salads. Every time I made one I was dissappointed! They were too hard to chew and even harder to digest!
I finally figured out the secret to making a palatable raw kale salad!
It’s sea salt!
Before I would always massage the kale with olive oil but it never broke down the leaves enough. By adding sea salt the kale becomes very tender, less bitter and easier to eat
Now, i’m hooked!
I made it for dinner last night and i’ve been craving more all day! Kale salads are great to prepare ahead of time as they do not wilt easily. Make this for dinner tonight and save some for lunch tomorrow!
Kale Salad with Sweet Tahini Dressing
1 small bunch kale, de-stemmed and broken into bite-sized pieces
½ cup dried cranberries
¼ cup sunflower seeds
1 carrot, shredded
1 tablespoon olive oil
¼ cup tahini
2 tablespoons apple cider vinegar
2 tablespoons miso paste
1 tablespoon maple syrup
¼ cup water
salt and pepper to taste
-In a large bowl, drizzle kale with olive oil and sea salt. Massage and squeeze kale leaves to make more tender, set aside and let kale “marinate” for a few minutes.
-Blend together all salad dressing ingredients. Add more water if a thinner consistency is desired.
-Add dressing to kale and toss to coat. Top with carrots, dried cranberries and sunflower seeds.
I found that using half the amount of salad dressing was plenty!