////Kale With Herbed Tahini Dressing
Kale With Herbed Tahini Dressing 2017-01-28T09:36:21-05:00

Kale With Herbed Tahini Dressing

Directions

In large salad bowl, combine kale, carrots, and red cabbage.

In blender, combine cannellini beans, water, cilantro, Italian parsley, lime juice, lime zest, dates, tahini, hempseeds, tamari, garlic, and cayenne. Blend on high speed for 1 minute or until creamy and smooth.

Pour dressing over salad, toss to evenly distribute, and serve immediately.

Variation: Substitute 1 cups other fresh herbs like dill or basil for the cilantro.

Yeilds 12 servings.

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This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions. Learn more about our services.

Ingredients

  • 10 cups curly kale, rinsed, drained, shredded
  • 1 cup carrots, shredded
  • 1 cup red cabbage, shredded
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 cup water
  • 1 ½ cups fresh cilantro, de-stemmed
  • 1 cup fresh Italian parsley, de-stemmed
  • ¼ cup lime juice, freshly squeezed
  • 1 tbsp lime zest
  • 6 pitted dates
  • 3 Tbsp Tahini
  • 3 Tbsp hempseeds
  • 2 Tbsp tamari
  • 1 large clove garlic, peeled and crushed
  • ½ tsp cayenne

Nutrition Facts

  • Serving 1 cup
  • Calories 270
  • Total Fat (g) 8.0
    • Saturated Fat (g) 1.0
    • Trans Fat (g) 0.0
  • Carbohydrates (g) 43
    • Fiber (g) 5.0
    • Sugar (g) 8.0
  • Protein (g) 13.0
  • Cholesterol (mg) 0
  • Fiber (g) 5.0
  • Sodium (mg) 252