Perfect for lunch or dinner any time of year, this cruciferous crunch salad with lemon tahini dressing is vegan, paleo and Whole30 approved!
How to make Cruciferous Crunch Salad Mix:
- 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
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.