Kale, Cabbage, and Blood Orange Salad with Tahini Ginger Dressing
Asian salad of strips of kale, cabbage and carrots, dotted with blood orange slices, and tossed in a tahini-miso-ginger dressing.
Servings: 4
Calories: 134.3kcal
Equipment
- Whisk
- Chef's knife
- Vegetable peeler
Ingredients
- 1 tablespoon miso paste
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 3 tablespoons blood orange juice
- 1 ½ teaspoons fresh grated ginger
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 cups kale I use dinosaur kale
- 4 cups cabbage
- ½ Serrano pepper finely minced
- ½ large carrot peeled
- 3 blood oranges peeled and sliced horizontally
- sesame seeds
Instructions
- Combine the miso paste, tahini, honey, olive oil, juices, fresh ginger, salt and pepper in a small bowl. Whisk to combine.
- Wash the kale and cabbage, and remove the thick central stem from the kale leaves. Stack the leaves on top of each other and thinly slice. Thinly slice the cabbage. Place both in a large bowl.
- Add the Serrano pepper.
- Using a vegetable peeler, slice long, thin shavings of the carrot, and add to the bowl, along with the blood oranges and a sprinkling of sesame seeds to taste.
- Pour the dressing over the salad just before serving, and toss thoroughly.
Nutrition
Calories: 134.3kcal | Carbohydrates: 17.1g | Protein: 4.4g | Fat: 6.9g | Saturated Fat: 1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.4g | Sodium: 214.8mg | Potassium: 462.8mg | Fiber: 5.5g | Sugar: 9.9g | Vitamin A: 8328IU | Vitamin C: 102mg | Calcium: 215.2mg | Iron: 1.8mg