Raw Kale Salad With Tahini Dressing

“I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.”

Ingredients Nutrition

  • 709.77-946.36 ml raw kale, finely chopped
  • 1-1 apple, chopped (I used fuji)
  • 59.14 ml craisins (or more to taste)
  • 59.14 ml toasted walnuts, coarsely chopped (optional)
  • 59.14-118.29 ml carrot, grated (I chopped mine in the food processor)
  • 118.29 ml celery, finely chopped (or sliced thin)
  • 118.29 ml edamame beans (can also use garbanzo beans-optional)
  • 59.14 ml mixed sprouts (of choice-optional-I used clover)
  • Tahini Dressing
  • 78.07 ml tahini (well stirred)
  • 78.07 ml water (more or less depending on how thin you want your dressing)
  • 59.14 ml fresh lemon juice (may add a little more to taste)
  • 2 garlic cloves, minced
  • 2.46-3.69 ml sea salt
  • 4.92 ml honey (more or less to taste, may use other sweeteners)


  1. Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
  2. Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
  3. Add desired amount of dressing to salad and toss to mix.
  4. Enjoy!

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