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Kale Salad with Tahini Soy Dressing

Uncategorized Jan 05, 2022

It seems you’re nobody these days, unless you’re a kickboxing, cleaning eating, kale juicing junkie.  My ‘A’ for effort is my zeal for kale salads.  When asked if kale really needs all that ‘massaging’, I explain that the challenging dark green leafy fibres are broken down by the concentrated acidity in limes and lemons, but I’m no scientist.  For me it is the difference between chewing a pale woody indigestible leaf versus chowing down an appetising salad of vibrant tender leaves.  When laced with a hefty dressing (I use tahini but you can use peanut butter instead for a similar consistency) a kale salad can be very satisfying.  Pomegranates are a luxury, adding an exotic twist, but you can mix and match sultanas, cranberries, pumpkin seeds, grated ginger, nuts and even turn it into a main course salad with fish or chicken.  


Serves 6

200g Curly Kale, washed, ribs removed, leaves cut small
3 large limes, zest and juice (approx 60 ml)
½ red onion, sliced thinly
2 tbsp sesame seeds, toasted
1 red pepper, deseeded, diced small
1 carrot, peeled into ribbons
5 radishes, sliced finely
½ red chilli, finely chopped
100g pomegranate seeds
Tahini Soy Dressing 
1 tsp tahini
2 tsp soy sauce
50ml extra-virgin olive oil
1 tsp maple syrup (or honey, if non vegan)
1 tbsp lime juice
Sea Salt and freshly ground black pepper


 Place the chopped kale leaves in a large salad bowl.  Remembering to reserve some lime juice for the dressing, pour approx 60ml of the lime juice and the zest over the kale, season with sea salt, stir well to coat, then allow the kale to sit for 1 hour preferably.  I wear vinyl gloves to massage the lime juice into the kale, working through the kale until the leaves soften, then drain off any excess lime juice remaining in the bottom of the bowl and stir in the sliced onions.  For the dressing, whisk together the tahini, soy sauce, extra virgin olive oil, maple syrup (or honey if non vegan), and lime juice, adjust seasoning to your taste.  Just before serving, stir the dressing into the salad, followed by the sesame seeds to fully coat the leaves.  Toss the remaining vegetables through the kale, scatter with pomegranate seeds and serve.


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