A simple, filling kale salad with creamy tahini dressing. Thinly sliced Brussels sprouts and toasted slivered almonds lend slaw-like crunch, while Parmesan and miso contribute savoriness. Recipe yields 2 large salads or 4 side salads.
Find more kale recipes here.
Storage suggestions: Leftover salads can be stored in the refrigerator for a couple of days. Before serving, you might want to wake up the flavors with a tiny splash of vinegar.
Make it dairy free/vegan: Omit the Parmesan cheese.
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