Ingredients:
Dressing:
1 cup cooked cannellini beans
2 tablespoons tahini
2 tablespoons stoneground or Dijon mustard
2 tablespoons nutritional yeast (optional)
1-2 tablespoons low-sodium soy sauce or Braggs Liquid Aminos
1 tablespoon pure maple syrup
zest and juice of 1 lemon
Salad:
6 cups kale, ribs removed, leaves shredded
1 cup shredded cabbage, celeriac, or kohlrabi, or mix
1 cup shredded carrots
1 cup finely chopped broccoli florets
One 15-ounce can chickpeas, drained and rinsed
To Make The Dressing:
In a blender, combine the cannellini beans, tahini, mustard, nutritional yeast (if using), soy sauce, maple syrup, lemon zest and juice, and ¼ cup water then blend on high until smooth. Add more water if needed to achieve a smooth consistency.
To Assemble the Salad:
Place the kale, cabbage (or celeriac or kohlrabi), carrots, broccoli, and chickpeas in a large bowl. Pour the dressing over and toss to combine and coat well.
Serves 4-6