Ingredients
- 10 cups curly kale, rinsed, drained, shredded
- 1 cup carrots, shredded
- 1 cup red cabbage, shredded
- 1 (15-ounce) 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 tablespoon lime zest
- 6 pitted dates
- 3 tablespoons Tahini
- 3 tablespoons hempseeds
- 2 tablespoons tamari
- 1 large clove garlic, peeled and crushed
- ½ teaspoon cayenne
Instructions
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.
Yields 12 servings.
Nutrition Facts
Serving 1 cup
- Calories 270
- Total Fat: 8.0 grams
- Saturated Fat: 1.0 grams
- Trans Fat: 0.0 grams
- Carbohydrates: 43 grams
- Fiber: 5.0 grams
- Sugar: 8.0 grams
- Protein: 13.0 grams
- Cholesterol: 0 milligrams
- Fiber: 5.0 grams
- Sodium: 252 milligrams
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.