I’ve made this Kale Salad with Tahini and Maple Syrup about 6 times in the last 2 months. I eliminated the cheese, but you can keep it in if you like. I’ve changed the ingredients several times too. Instead of Brussels sprouts (which I loved by the way) I’ve also made it with the addition of broccoli instead, and with carrots, and with daikon radish. I’ve also substituted peanut butter for the tahini when I didn’t have any tahini. Any which way, this salad is easy and yummy!
The key for a raw kale salad, is to massage the chopped, cleaned kale leaves with a wee bit of olive oil, a teeny pinch of kosher or sea salt, and a spritz of vinegar. Just put those ingredients on your chopped, cleaned kale, put on a pair of plastic gloves, or just put a small ziplock bag on one hand and rub those ingredients into the leaves for about 30 seconds until it is well coated, then let it sit for about 15 or 20 minutes. Then you add the dressing. You could use just about any kind of dressing you like, as long as it will pair well with the olive oil and vinegar, so an Italian dressing or a lemon Greek-style dressing would work well too, but the original recipe with the tahini and maple syrup have a marvelous flavor combination that doesn’t taste like anything else, it’s unique, but addictive.