Kale & Cabbage Salad with Lemony-Almond Butter Dressing

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean VeganOkay, 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 (red, orange or yellow), diced
1 C carrot, shredded or finely chopped
3 stalks celery, chopped
1 small red onion, diced small
1/3 C sunflower seeds

Dressing:

1/4 C tahini
1/3 C + 1 Tbs almond butter
1″ piece of ginger, chopped2 cloves garlic, minced
2-3 Tbs lemon juice
1 Tbs miso (light, yellow or red)
1/4 C nutritional yeast
1/8 C water

DIRECTIONS:

In a large bowl, combine all of the salad ingredients.

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean Vegan

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.

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean Vegan

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!

Comments

  1. Lori says

    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!

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