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Kale Salad with Vegetables and Tahini Dressing

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"Vegan salad with plant-based protein."
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15 m servings 235
Original recipe yields 2 servings


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  1. Combine kale, beans, carrots, and cabbage in a large bowl.
  2. Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.


  • Cook's Notes:
  • You can use baby spinach instead of kale. Feel free to substitute roasted red cabbage with another roasted vegetable of your choice.
  • Substitute sliced almonds for the pistachios if desired.

Nutrition Facts

Per Serving: 235 calories; 11.2 28.1 10.1 0 250 Full nutrition

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