This Napa cabbage kale tahini salad is a great salad all year round, but especially in the Fall and winter with the hearty cabbage and earthy Dino kale. Napa cabbage is softer in texture and more mild in taste compared to green cabbage and makes a wonderful crunchy salad base. Chopping the cabbage as thinly as possible turns it into shreds and makes it extra enjoyable to eat. And of course the dressing makes it.
Napa Cabbage Kale Tahini Salad
Serves 2-4 depending if being served as a main meal or side salad
Ingredients
1 medium head of Napa cabbage, finely chopped
1 bunch earthy Dino/Tuscan kale, finely chopped
1/4 small red cabbage, finely chopped into shreds
1/2 white or yellow onion, roughly diced or finely chopped
pumpkin seeds to top salad with
Dressing:
4 TBSP water
1 1/2 lemons, juiced
2 limes, juiced
4 heaping TBSP tahini, more to taste
4 tsp maple syrup, more to taste
1 large garlic clove
1/2″ raw ginger
pinch Himalayan or sea salt
Method
In a large bowl, toss the chopped Napa cabbage, Dino kale, red cabbage, and onion with your hands. Blend the dressing ingredients in a small blender. Taste and adjust if desired. Pour over the salad and tong together well so that the dressing coats it all. Top with a sprinkle of pumpkin seeds and enjoy!
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