Last month I was in Chicago for a girls weekend that was filled with amazing people, food, and fun times (ladies, you know who you are). One of the meals we had that I wanted to try to replicate was this raw kale salad. It’s delicious and a great make-ahead dish if you plan to entertain as the kale benefits from marinating in the dressing.
2 Tbsp Tahini
2 Tbsp Apple Cider Vinegar
1 Tbsp Maple Syrup
1/8 Tsp Celtic sea salt
1 clove garlic (grate with microplane)
4 leaves of organic curly kale
A handful of brussel sprouts
A small handful of slivered almonds
Optional – a few pinches of Maldon Sea Salt flakes if you like the crunch of a little extra saltiness
Make the dressing and set aside. Wash the kale and strip the center rib away from the rest of the leaf, bunch the leaves together and slice the kale into thin strips. Next wash the brussel sprouts and cut off the ends and discard the outer bruised leaves – cut brussel sprouts into thin slices. Add the kale and brussel sprouts to a mixing bowl and add the dressing – mix well and place in the refrigerator for at least an hour or 2 – even over night. Add the almond slivers (and Maldon sea salt flakes if you choose) just before serving.