Greek Kale Salad with Creamy Tahini Dressing....

Have you ever ordered coleslaw to make a first appointment and tried to catch a meal leaving large and capricious cabbage? Miserable regret. Ugh I am on a mission to change that. I will not stop making new coleslaw recipes until we can all go into a restaurant and always receive large bald salad. Based on a few recent experiences, I declare that my work here is far from over.

Here we show you how to make a coleslaw that is better than those sad restaurant salads. First remove the ribs from the kale, cut into bite and massage to minimize the spicy and improve the taste. (Yes, massage it, I know it sounds ridiculous, but it's worth it! See instructions below). Sprinkle a daring dressing for salads and stir until completely covered (I always use more dressing in the bare salad in other green salads). Add nice flavors and textures and you have a big coleslaw.

I say all this to defend against coleslaw mentions that they are "too trendy" or exaggerated. But farmers' cabbage salads can, when prepared in the right way, prepare delicious and tasty meals. These types of food do not go out of fashion. Right? Let's make coleslaw a classic, such as pizza and cheese macaroni. We will all be better at that.

This salad is mac and cheese kale salads, if you want. It is creamy with a daring Tahina vinaigrette that makes this salad more tolerant than it really is. I grabbed more flavor and texture with freshly-roasted sunflower seeds and olives and fried bell pepper rings that I can not resist. Chick peas deliver protein and even the abundant factor. I long for consolation meals and cheese, but I can not legitimately wait to go home and let this farmhouse cabbage salad shine. I hope you feel the same!

This healthy Greek recipe for coleslaw is full of daring Mediterranean flavors. It is also excellent for lunch. The recipe gives 2 large portions the size of a meal, or 4 medium salads.

INGREDIENTS

Salad with kale
• 1 medium-sized forest kale (about 8 ounces)
• Fine sea salt
• 1 can (15 ounces) chickpeas, rinsed and drained or 1 ½ cups chickpeas
• ½ cup of Kalamata olives in thin slices and / or cut into pieces of ginger nuts
• ⅓ cup of tomatoes packed in oil, rinsed and drained
• ⅓ cup of grated Parmesan cheese (optional)
• ⅓ cup of sunflower seeds
• ¼ teaspoon of extra virgin olive oil

Creamy Dressing from Tahin

• 1/4 cup of tahini
• 3 tablespoons of lemon juice (from 1 to 1 ½ lemons)
• 1 tablespoon extra virgin olive oil
• 1 medium clove of garlic, pressed or minced
• ½ teaspoon of Dijon mustard
• ¼ teaspoon of fine sea salt
• 2 tablespoons of water
• Freshly ground black pepper to taste

INSTRUCTIONS

1. To prepare the salad: place the kale in a large bowl. Sprinkle with salt and massage with large hands rubbing handfuls at a time until it is darker and fragrant (making kale is more tasty and easy to eat). Add chickpeas, olives and / or rings of paprika, sundried tomatoes and Parmesan cheese (if used). Leave aside.

2. For grilling sunflower seeds, mixing the seeds with olive oil and a few drops of salt in a pan over medium heat. Cook, often stirring, until the seeds are fragrant and light brown around the edges, about 5 minutes. Pour the roasted seeds into the salad bowl.

3. Prepare the vinaigrette: in a cup or bowl of liquid measure combine the tahini, olive oil, lemon juice, garlic, mustard and salt. Beat until the mixture is mixed. Add water and beat until mixed. Season generously with freshly seasoned pepper to taste.

4. Pour the vinaigrette (maybe you do not need it all, but I did). Stir until the salad is evenly covered with vinaigrette. Serve immediately. This salad is well preserved in the refrigerator, covered, up to 3 days.