Yesterday my good friend and neighbor called to see if I had any tahini that she could borrow for a salad dressing she was making. Almost as quick as she had come to get the tahini, her little Elle was back on my doorstep with my tahini and a crazy good salad in hand (I have the best neighbors). The remainder of the day and into the following morning, I couldn't get that salad out of my head. I was craving it! I had to have it and so I did, for lunch (and dinner too).
Crunchy Kale and Green Apple
4 cups kale, washed, trimmed,
and shredded (I used baby kale)
2 cups red cabbage, shredded
2 cups green cabbage, shredded
2 Granny Smith apples, julienned
1 cup almonds, roughly chopped
1 cup raisins
In a large bowl combine kale,
red cabbage, green cabbage, apple, almonds, and raisins. Pour the dressing
over the salad and toss to coat. Serve.
Maple Orange Tahini Dressing
2 oranges, juice of (1/2 cup)
1 tablespoon pure maple syrup
3 tablespoons tahini
Pinch of salt
1/3 cup olive oil
Lemon juice to taste
Combine the orange juice, maple
syrup, tahini, and a pinch of salt in a medium bowl and whisk together.
Slowly drizzle the olive oil into the bowl in a steady stream constantly
whisking. Add lemon juice to taste. Taste and adjust seasoning if necessary.
I halved this recipe and ate it
for lunch and dinner and finished it off.
Recipe slightly adapted from Use Real