Grain Free. Vegan. Mostly Raw. Bursting with Flavor.
Jen and I made up this recipe for the first time last summer and it has been a favorite in both our households ever since. This salad is delicious and you can make it almost year round for a nutrient dense meal that fills you up without slowing you down. This salad is packed with 15.4 grams of protein and superfoods like kale, hemp seeds, cabbage, and avocado to replenish your antioxidants, nourish your immune system, and give you more energy.
If you've never tried a raw kale salad before then this is great recipe to get started with. I know what some of you are thinking...raw kale tastes really bitter, right?!
Actually, the secret to a good raw kale salad is letting the chopped kale leaves marinate in the dressing for 15-20 minutes (or more) while you prepare the rest of your meal or sit down and enjoy a cocktail. The vinegar in the dressing will work to break down the tough, fibrous leaves of the kale, leaving you with a surprisingly amazing combination of flavors to enjoy! Just trust us on this one. My husband doesn't like to have salad as meals, but this is one he asks for regularly. Once you get it all mixed together and take your first bite, you will be hooked! This salad also keeps really well (won't get soggy like most leftover salads) for a great lunch the next day. If you are following our Anti-Inflammatory Eating Plan, we've designed a version for you as well that eliminates the soy and the beans and reduces net carbohydrates, PRINT ANTI-INFLAMMATORY VERSION HERE.
Kale Refresh Salad with Tahini Dressing (PRINT RECIPE)
1 bunch kale, stems removed, washed and finely chopped
2 ears fresh sweet corn or 1 cup thawed, frozen corn
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, chopped
½ carrot, grated
1 small white or yellow onion, chopped
½ cup shredded cabbage
1/3 cup raw sunflower or hemp seeds
1 avocado, chopped
¼ cup white miso paste
3 tablespoons low sodium tamari or soy sauce/or gluten free soy sauce or tamari
3 tablespoons maple syrup
2 tablespoons olive oil
3 tablespoons tahini
2 tablespoons apple cider vinegar
2 tablespoons seasoned rice vinegar
Pinch black pepper
½ teaspoon coriander
Pinch of cayenne
We hope you enjoy this recipe as much as our families do! Happy eating!
~Billie & Jennifer
3/17/2014 08:25:02 am
I love love LOVE this salad. Filling, delicious, mouth-wateringly good. The one slight trick can be finding the White Miso Paste. It's often in the refrigerated section near the tofu.
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.