- 1 bunch of curly green kale, de-stemmed and chopped
- 12 Brussels sprouts (about 2 big handfuls)
- Dash of sea salt
- 1/4 cup tahini
- 2 TB. white wine vinegar
- 2 tsp. maple syrup
- pinch of red pepper flakes, or more to taste
- 1/4 cup water
- 3 TB. sliced almonds
Sprinkle a dash of sea salt over chopped kale and use your hands to massage it by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Slice the sprouts as thin as possible, then use your fingers to break up any clumps. Add the sprouts to the bowl.
In a small mixing bowl, whisk together the tahini, vinegar, maple syrup and red pepper flakes. Whisk in the water slowly adding only as much as needed so the mixture becomes smooth and creamy. Pour the dressing over the kale and sprouts and mix well.
In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds to the salad and toss. Serve immediately.