Kale & Cabbage Salad
Posted: | Categories: Recipes | Tags:salad vegan
Kale & Cabbage Salad
Melissa Ben-Ishay
Adding a grain to salad is a great way to make it more filling and add more nutrients. I love the chewy texture of farro. You can use whatever grain you already have—quinoa, rice, or bulgur work, too. Top with your favorite protein for an easy lunch or serve it as a side with dinner.
Ingredients
1 cup dried farro
1 bunch dino kale, stems removed
1 small head purple cabbage
4 scallions
¼ cup tahini
¼ cup water
Juice of 1/2 lemon
2 garlic cloves, grated
1 tablespoon tamari
1 tablespoon toasted sesame oil
Directions
Bring a large pot of water to a boil and add the farro. Cook for 25-30 minutes, until tender. Drain the farro of any excess water and rinse with cold water to cool.
- Finely chop the kale and cabbage and trim the scallions. Cut the light green and white parts of the scallions into ¼” pieces. Add all of it to a large bowl.
- In a small bowl, whisk together the tahini, ¼ cup cold water, and lemon juice. It will get thick, then thin again, but keep stirring until it’s completely smooth.
- Stir in the grated garlic, tamari, and toasted sesame oil.
- Add the farro to the bowl with the veggies and toss to combine. Pour the dressing over it and toss again to get everything coated. Serve immediately.
