Cruciferous Crunch Salad with Lemon Tahini Dressing

Perfect for lunch or dinner any time of year, this cruciferous crunch salad with lemon tahini dressing is vegan, paleo and Whole30 approved!

Course Salad

Cuisine American

Keyword Cruciferious Crunch Salad, kale and cabbage salad, lemon tahini dressing

Prep Time 10

Total Time 10

Servings

Calories 135kcal

In a large bowl combine the cruciferous crunch 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 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:

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.