Recipe by United Soybean Board
"Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving."
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soybean oil (often labeled "vegetable oil")
thinly sliced kale, packed
cucumber, peeled and sliced
chopped smoked almonds
Really nice salad, although I didn't have cucumbers so I used carrots, broccoli, and avocado instead. I also used dried cranberries instead of the raisins, and threw in some collards that I needed to use up. I loved the dressing, and it's always nice to have a new way to use tahini. I left the sugar out of the dressing and used olive oil. Yummy!
This is a yummy recipe if you use olive oil. The soy oil was insipid. It does not need that much sugar. In fact, I added a heaping teaspoon of honey. Great recipe!
I am not a fan of kale and I keep wanting more! The dressing is similar to what you get in a Japanese steak house. I think I will try it on a spinach and mushroom salad too! I used olive oil instead of the soybean and omitted the sugar, almonds, and raisins. Will do again!
This was interesting (at best), and probably very healthy - but that's about the only reason I can think of for making it again. Honestly, I think my horse might like it more than I did - and I'm a kale fan!
Some of the ingredients (e.g. tahini, golden raisins, smoked slivered almonds) are not cheap & are not things that I have frequent use for - so they will probably sit in the cupboard forever. I did end up adding dried cranberries towards the end of the meal, and that was an improvement. I would suggest substituting dried cranberries instead of the golden raisins.
I just found it too 'kale heavy' and would be tempted to cut the kale in half & use bok choy or napa cabbage for the balance.
Love it! This is my first time eating kale salad so I was a little nervous about the taste but I followed the recipe as is and it tasted great. I could taste all the ingredients and it was very refreshing.
I think this is a healthy food and not so hard to cook.
I crave this recipe and it uses up all the kale in my garden. I don't see any reason to add the oil - the tahini serves that purpose. Garden zucchini can be substituted when the cucumber runs out. Better on hte first night.
* Percent Daily Values are based on a 2,000 calorie diet.
Kale and Cucumber Salad with Lemon Tahini Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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