This light, creamy little salad comes together easily, but feeds a crowd and makes for perfect beach/picnic eats. The tahini-based dressing keeps the salad light, and the lack of dairy means that it both travels and keeps well.
Both the cabbage and kale actually benefit from an early prep, so dress the greens at least 30 minutes prior to serving. If possible, prepare the salad a few hours ahead of time and let it sit, as the flavors will meld together over time. If you'd like, stir in the hemp seeds, sunflower seeds, and the two types of tomatoes just before serving to preserve a nice texture to the salad.
I was a little nervous about this as I was mixing and tasting -- alone, the dressing was a bit sharp tasting and overly 'nutritional yeasty.' Together, however...that's another story! It definitely works. Next time I'll add something sweet -- like chopped apricots or figs -- for a sweet-savory take on the dish. As for my leftovers, they're going into a wrap with fresh mozzarella cheese and chickpeas. —wrobkymb
4 to 6
Tuscan kale (preferably organic), stems removed and sliced into 1-inch ribbons
Savoy cabbage, shredded
red bell pepper, thinly sliced
cherry tomatoes, halved
sun-dried tomatoes, sliced 1/4-inch thick
shelled hemp seeds
raw shelled sunflower seeds
Sea salt and freshly cracked black pepper, to taste
organic raw tahini
1 1/2 teaspoons
raw apple cider vinegar (such as Bragg)