Raw Kale Salad with Creamy Tahini Dressing

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 bunch of curly kale (green or red)
• Sea salt
• 1 avocado
• 4 to 6 carrots (rainbow carrots are pretty but standard orange carrots are great, too)
• 2 teaspoons sesame seeds (preferably black sesame seeds, regular white are fine)
• 1/4 cup tahini
• 1 tablespoon white miso
• 1 1/2 tablespoons brown rice vinegar
• 1/2 teaspoon toasted sesame oil
• big pinch red pepper flakes
• small handful chopped cilantro
• 1/3 cup water
• dash of tamari or soy sauce (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Remove the tough stems from the kale and tear the leaves into bite-sized pieces. Put them in a large bowl with a generous pinch of sea salt and massage for 1 to 2 minutes until softened and slightly darkened.

2. Peel the carrots and shred them with a box grater or julienne peeler. Halve the avocado, remove the pit, and cut the flesh into thin slices.

3. To make the dressing, whisk the tahini, white miso, brown rice vinegar, toasted sesame oil and 1/3 cup water in a small bowl until smooth and creamy. Add tamari or soy sauce a dash at a time, if using, to taste.

4. Add the shredded carrots and chopped cilantro to the kale and toss to combine.

5. Pour about two-thirds of the dressing over the salad and toss well so every piece is coated.

6. Arrange the salad on plates or a platter and top with the avocado slices.

7. Sprinkle with the sesame seeds and red pepper flakes, then drizzle with the remaining dressing and serve right away.