Massaged Kale Salad with Cabbage, Fennel, and Lemon Tahini Dressing

Massaged Kale Salad with Cabbage, Fennel, and Lemon Tahini Dressing

Makes 4 servings

1 lemon, juiced

¼ cup tahini

1 clove garlic, minced

1 teaspoon maple syrup or honey

¼ teaspoon salt

2-4 tablespoons warm water

1 bunch lacinato kale, stems removed and chopped into bite-size pieces

¼ head red cabbage, thinly sliced

1 head fennel, thinly sliced

¼ cup pumpkin seeds, toasted

2. Combine the lemon juice, tahini, garlic, maple syrup, and salt in a bowl. While whisking together, add the water one tablespoon at a time, until it reaches desired consistency.

3. Transfer the kale to a large bowl and add the dressing. Using your hands, massage the dressing into the kale for one minute. It should reduce in size and become tender. Add the cabbage and massage for one minute more.

4. Add the fennel and pumpkin seeds. Gently mix together.