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Kale Brussels Salad - Whole Food Plant Based

Author: Molly Patrick of Clean Food Dirty Girl


  • 3 cups thinly sliced kale 130g
  • 3 cups thinly sliced brussels 240g


  • 1/4 cup tahini 60g
  • 3 dates soaked in hot water for 10 minutes
  • 1 tablespoon ume plum vinegar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • pinch red pepper flakes
  • Sliced almonds


  • Place the sliced kale and the sliced brussels in a large mixing bowl.
  • Make the dressing by adding the tahini, dates (strain from the water and make sure the pit is removed), vinegar, water and sea salt to the blender. Blend until creamy and smooth.
  • Pour the dressing over the kale and brussels and massage with your hands until everything is mixed together.
  • Sprinkle some red pepper flakes and sliced almonds on top before you serve.