By: Willy Street Co-op’s Kitchen
Servings: 4-6
Ingredients
- 1 small bunch of kale, de-stemmed and cut into short ribbons
- 1 medium sized beet, peeled and grated
- 1 small carrot, peeled and grated
- ⅓ cup scallions, thinly sliced
- ½ cup shelled hemp hearts
- 1 small to medium red bell pepper, julienned
For the dressing:
- ⅓ cup tahini
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoon soy sauce or tamari
- ½ tablespoon minced garlic
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
Preparation
- Make the dressing first by combining the tahini, soy, and vinegar with the garlic and spices to make a homogenous mixture and then drizzle in the olive oil as you stir or use an immersion blender.
- Combine all of the salad ingredients and add the dressing, stir well to make sure the kale is well dressed.
- Allow to marinate for 10-15 minutes before serving to allow the flavors to meld and the kale to soften a bit.
- Store refrigerated in an airtight container for up to 4 days.
