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Ingredients15 m servings 235
Original recipe yields 2 servings
- Combine kale, beans, carrots, and cabbage in a large bowl.
- Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.
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- 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.
Per Serving: 235 calories; 11.2 28.1 10.1 0 250 Full nutrition