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photo of kale salad with apple tahini dressing in a bowl from above with carrots beets baby kale apples fennel and more

Kale Salad with Apple Tahini Dressing

This salad is creamy and crunchy! Combining the best tastes of fall, everyone will love this salad.
4.80 from 5 votes
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Course: Dinner, Lunch, Salad, Starter
Cuisine: American, Gluten-Free, Plant Based, Raw Vegan, Vegan
Keyword: Cabbage and Carrot salad, carrot ginger miso dressing, gluten free, Nut Free, Soy Free, vegan
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 187kcal
Author: Maren
Cost: 4 per serving



Apple Tahini Dressing

Kale Salad


  • In a high speed blender combine the tahini, apple, maple syrup, garlic and apple cider vinegar. Blend until it's completely smooth. You can add some water too thin it out but the dressing should be the consistency of a dip.
  • Wash and peel the beet. Using a cheese grater, grate about 1 cup of beets. In a bowl combine the kale, carrots, grated beet,s and cucumbers. Add 1/4 cup of dressing and toss until each piece is coated.


Serving: 10oz | Calories: 187kcal | Carbohydrates: 32g | Protein: 5.2g | Fat: 5.9g | Saturated Fat: 0.8g | Sodium: 99mg | Potassium: 828mg | Fiber: 5.3g | Sugar: 13g | Calcium: 200mg | Iron: 3mg
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