★ Did you make this recipe? Please give it a star rating below!
In a large bowl combine the cruciferous crunch salad with the broccoli slaw.
In a small jar, combine the tahini, lemon juice, apple cider vinegar, dijon mustard, salt, garlic powder and 3 tbs. of water. Combine well. You can add up to 1 more tbs. of water depending on the consistency.
Pour the dressing over the salad mix. Mix well until completely coated.
Serve immediately or refrigerate up to 3-4 days
Note: if you can't find cruciferous crunch salad mix, combine 3 cups chopped kale, 1/4 cup chopped red cabbage, 1 cup shredded brussels sprouts and 1/2 cup broccoli slaw.
How to make Cruciferous Crunch Salad Mix:
If you don't have tahini, almond butter, sunflower seed butter, pumpkin seed butter or cashew butter can also be used!
This salad can withstand being in the fridge for 2-3 days with the dressing, however the dressing can be made up to a week in advance.
- Remove the thick center stalks from one bunch of kale. Chop the kale into thin ribbons
- Shred 1/2 of a small red cabbage with a knife or using the shredding attachment on the food processor
- Shred 1/2 pound brussel sprouts with a knife or the shredding attachment of the food processor
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
SHOP MY FAVORITE FAST MEAL MUST-HAVES
Use the buttons below to buy my must-have fast meal creation basics and visit my Amazon Shop!