Okay, this is probably my favorite dressing I’ve made so far. Love it! It has just a hint of lemon and with the ginger, goes fabulous with the almond butter. There’s some prep work involved here, but if can, make this the night before and you won’t be able to wait for lunch!
INGREDIENTS:
Salad:
2 large bunches of kale, stems removed and chopped
1/4 of a red/purple cabbage, diced
1 bell pepper, diced
1 carrot, shredded or finely chopped
3 celery stalks, chopped
1 small red onion, diced
1/3 C sunflower seeds
Dressing:
1/4 C tahini
1/3 C + 1 Tbs almond butter
1″ piece gingerroot
2 garlic cloves, minced
2-3 Tbs lemon juice
1 Tbs miso (any variety)
1/4 C nutritional yeast
1/8 C water
DIRECTIONS:
In a large bowl, combine all of the salad ingredients.
Combine all of the dressing ingredients in the blender—except the water—just start with a little and add more as you blend it to reach the consistency you want. You may need more than the 1/8 cup. It also depends on how lemony you want it—you can thin it out with more lemon juice if you’d like. Blend until smooth.
You can pour the dressing over the salad, just a little at time to coat the salad, or serve on the side and mix into individual servings. Yields about 1-1/2 cups. Enjoy!
- Salad:
- 2 large bunches of kale, stems removed and chopped
- ¼ of a red/purple cabbage, diced
- 1 bell pepper, diced
- 1 carrot, shredded or finely chopped
- 3 celery stalks, chopped
- 1 small red onion, diced
- ⅓ C sunflower seeds
- Dressing:
- ¼ C tahini
- ⅓ C + 1 Tbs almond butter
- 1" piece gingerroot
- 2 garlic cloves, minced
- 2-3 Tbs lemon juice
- 1 Tbs miso (any variety)
- ¼ C nutritional yeast
- ⅛ C water
- In a large bowl, combine all of the salad ingredients.
- Combine all of the dressing ingredients in the blender---except the water---just start with a little and add more as you blend it to reach the consistency you want. You may need more than the ⅛ cup. It also depends on how lemony you want it---you can thin it out with more lemon juice if you'd like. Blend until smooth.
- You can pour the dressing over the salad, just a little at time to coat the salad, or serve on the side and mix into individual servings. Yields about 1-1/2 cups. Enjoy!
Hmmmmm a new dressing to try! I only have the natural gritty stuff, so I’ll have to pick up some jarred. 🙂
You mean the almond butter? I used Justin’s which is fairly gritty–I’m sure you can use any kind. 🙂
I just made this and it is absolutely delicious! I actually didn’t have almond butter so I substituted peanut butter and went with a little more tahini and it worked out well. Thanks for the recipe!
You bet! Glad you liked it.