Creamy Kale And Cabbage Salad

• Salad
• 1 bunch Tuscan kale (preferably organic), stems removed and sliced into 1-inch ribbons
• 1/2 Savoy cabbage, shredded
• 1 red bell pepper, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes, sliced 1/4-inch thick
• 1 tablespoon shelled hemp seeds
• 2 tablespoons raw shelled sunflower seeds
• Sea salt and freshly cracked black pepper, to taste
• Tahini-Dijon Dressing
• 3 tablespoons organic raw tahini
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons raw apple cider vinegar (such as Bragg)
• 3 tablespoons nutritional yeast
• 6 tablespoons water
• Sea salt, to taste

1. First, prepare the dressing by whisking all of the ingredients together. Season with salt to taste, but note that the nutritional yeast alone can make the dressing quite salty.
2. At this point, dress the shredded kale, cabbage, and bell pepper and let the salad sit for about 30 minutes.
3. In the meantime, prepare the cherry tomatoes and the sun-dried tomatoes and measure your other ingredients.
4. Stir the tomatoes and sun-dried tomatoes into the salad and toss.
5. Season to taste with sea salt and freshly cracked black pepper.
6. Top with sunflower seeds and hemp seeds. Serve immediately, or cover and store in the fridge for later use.

salad, kale, savoy cabbage, red bell pepper, cherry tomatoes, tomatoes, hemp seeds, sunflower seeds, salt, tahinidijon dressing, tahini, mustard, apple cider vinegar, nutritional yeast, water, salt

Taken from food52.com/recipes/23150-creamy-kale-and-cabbage-salad (may not work)