Photo: Anna Pelzer
Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing
11 ingredients
15 min
2
openrecipes
A simple, filling kale salad with creamy tahini dressing. Thinly sliced brussels sprouts and toasted slivered almonds lend slaw-like crunch, while parmesan and miso contribute savoriness. This salad is easily made vegan; just omit the parmesan cheese.
Estimated Nutrition (whole recipe, rough)
599
Calories
27g
Protein
41g
Fat
36g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tahini | 1 tbsp (15g) | 89 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Miso | 1 tbsp (18g) | 34 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch of curly green kale
- 12 brussels sprouts (about 2 big handfuls’ worth)
- 3 tablespoons slivered almonds
- 1/4 cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
- dash of sea salt
- 1/4 cup tahini
- 2 tablespoons white wine vinegar
- 2 teaspoons white miso
- 2 teaspoons maple syrup
- pinch of red pepper flakes
- 1/4 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes