Kale Salad with Tahini Cashew Dressing

January 11, 2013

When I’m sick I can’t muster up the will to eat my normal plethora of vegetables. I want nothing with sweet potatoes or broccoli. The best I could do over the past few days was my morning smoothie and a bowl of frozen peas. So I knew things were looking up when I was craving a salad this afternoon so I whipped up this kale salad with tahini cashew dressing.

I’ve mentioned before but I’m not a huge fan of raw kale. I much rather prefer it lightly steamed but everyone keeps raving about it raw so I thought I’d give it one more shot. This time I used Tuscan kale instead of curly as it’s said to have a milder flavor and wilts a little better when massaged with dressing.

Verdict, the dressing was delicious but I still prefer my kale steamed. Oh well, next time and of course, there’s always a next time with kale!

Kale Salad with Tahini Cashew Dressing (vegan, gluten-free)

1/2 cup soaked cashews with 2 tablespoons reserved soaking water

2 tablespoons tahini

1 teaspoon garlic infused olive oil

1.5 tablespoons apple cider vinegar

1/2 teaspoon minced garlic

1/2 teaspoon salt

juice of 1 lime

Juice of 1/2 a lemon

1 teaspoon maple syrup

1/4 teaspoon cayenne pepper

8 cups Tuscan kale

1/2 bell pepper, thinly sliced

1/2 avocado, thinly sliced

1/2 apple, thinly sliced

2 tablespoon sesame seeds


Place cashews in a bowl and cover with water. Let soak for at least 4 hours, preferably overnight.

Drain most of the water but reserve a few tablespoons. Place cashews and reserved liquid into a food processor. Add all ingredients through cayenne pepper.

Processes for 2-3 minutes until smooth.

 kale salad with tahini cashew dressing

Adjust flavoring to taste.

Put kale in a large bowl and massage dressing into kale until it begins to wilt. Use your hands to really work it in.

 kale salad with tahini cashew dressing

Slice pepper, avocado and apple. Add to kale. Top with sesame seeds.

The dressing has a little heat from the cayenne that I loved with the kale and the mix of crunch from the pepper and apple with the smooth avocado was perfect.

This salad is also calcium rich. I ate 3 cups of the salad with about a 1/4 of a cup of dressing and 1 tablespoon of sesame seeds which offered up about 45% of my daily intake. Not bad for a little salad.

Kale Salad with Tahini Cashew DressingKale Salad with Tahini Cashew Dressing

Enjoy and Exhale!

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  • Reply sani panini January 11, 2013 at 6:25 pm

    Sounds good!

  • Reply Dee January 11, 2013 at 8:39 pm

    Once again Lisa, this looks amazing! I will be trying this one as well!

    • Reply Lisa Horvath January 11, 2013 at 9:43 pm

      Let me know what you think when you make it Dee!

  • Reply angieeatspeace January 11, 2013 at 11:11 pm

    I definitely want to try this dressing. Hope you feel better soon.

    • Reply Lisa Horvath January 12, 2013 at 1:45 pm

      Thanks Angie! Let me know how you like the dressing.

      • Reply angieeatspeace April 3, 2013 at 10:28 pm

        I made this for dressing all week. It’s so delish!

        • Reply Lisa April 5, 2013 at 10:27 am

          So glad! It’s one of my faves as well. Goes well with everything!

  • Reply The Healthy Flavor January 12, 2013 at 5:13 pm

    Looks absolute delicious!! Salivating!

  • Reply kathy January 12, 2013 at 11:04 pm

    Spicy Rice Noodle soup was a hit!!! Will try salad tomorrow, soaking the almonds.

    • Reply Lisa Horvath January 13, 2013 at 10:41 am

      Yay! Let me know how the dressing turns out with the almonds. Still working my way through the grapefruit 🙂

  • Reply Everyday Eats 2 | quinoa, kale & exhale January 23, 2013 at 10:59 am

    […] salad number 1000 with chickpeas and leftover Tahini Cashew Dressing…so so so good! Of all these Everyday Eats I recommend making this one the […]

  • Reply Vivian March 26, 2013 at 7:43 pm

    This dressing is ridiculously good. Thank you!!

    • Reply Lisa March 27, 2013 at 9:05 am

      I’m so glad you liked it Vivian. It’s a favorite of mine.

  • Reply This Week’s Dinners | Angie Eats Peace April 6, 2013 at 9:12 am

    […] using: kale, red cabbage, yellow bell pepper and hemp seeds. I topped it off with Lisa’s tahini cashew dressing. This dressing is so creamy and flavorful, I am glad I have leftovers. The dressing was hearty and […]

  • Reply Bernie October 29, 2013 at 10:02 am

    Hi Lisa. Thanks for this recipe 🙂 It’s absolutely…well….addicting!!! I find it works well as a coating for drying Kale too which, once dried, can then be added to soups, stews, salads, sandwiches….etc for a burst of nutrition and flavour all year! That is…if can last more than a day…lol!

    • Reply Lisa October 30, 2013 at 12:27 pm

      Thank you Bernie! I really love it too! I also love the idea of using it as a kale coating as well. I’m going to try that with my next batch of kale, yum!

  • Reply Ladies lunch #2.. | foodbod April 1, 2014 at 12:00 pm

    […] lemon juice, lime juice, garlic, maple syrup and cayenne pepper, I followed the recipe from this website and just added some cumin too for my […]

  • Reply This Week's Dinners - Angie Eats Peace November 11, 2014 at 6:27 pm

    […] using: kale, red cabbage, yellow bell pepper and hemp seeds. I topped it off with Lisa’s tahini cashew dressing. This dressing is so creamy and flavorful, I am glad I have leftovers. The dressing was hearty and […]

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