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KALE, KARENGO & CUCUMBER SALAD with a delicious japanese inspired sesame seed dressing - vegan, plant-based, dairy free, gluten free, refined sugar free, nut free, healthy, seaweed, lunch, dinner, easy, under 20 minutes, begoodorganics
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Kale, Karengo and Cucumber Salad

Prep Time 20 minutes
Servings 4
Calories 338kcal

Ingredients

Karengo Salad

  • 1 1/2 c karengo + 6 tbsp water
  • 2 bunches curly kale ~16 large leaves
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Large pinch sea salt
  • 1 telegraph cucumber
  • 1 c cherry tomatoes halved
  • 1 tbsp sesame seeds activated or lightly toasted

Sesame Dressing

  • 1/3 c hulled tahini
  • 4 tbsp lemon juice
  • 3 tbsp water
  • 1 tbsp tamari
  • 2 cloves garlic
  • 1 tsp coconut nectar
  • Pinch sea salt
  • 1/2 red chilli optional
  • 1 tsp toasted sesame oil optional
  • To serve - 1 tbsp extra sesame seeds activated or lightly toasted

Instructions

  • Karengo salad: Mix the karengo and water together in a bowl so it rehydrates slightly.
  • Strip the kale leaves off the stalks using a finger pincer action (hold the stalk, then move your thumb and forefinger down the stalk towards the top, stripping off the leaves). Break in to bite size pieces then place in a bowl.
  • Add the lemon juice, olive oil and sea salt, then massage with your fingers for about a minute until the kale goes bright green and tender. Sprinkle over the rehydrated karengo, and massage again for a few more seconds until well distributed throughout.
  • Cut the telegraph cucumber into quarters, then slice each quarter into thin noodle like strips. If you have a spiraliser, you can also use that to create easy noodles. Halve the cherry tomatoes.
  • Dressing: Blend all ingredients in a high speed blender until super smooth and creamy, stopping and scraping down the sides if needed.
  • Add 1/2 a cup of the dressing to the kale and karengo salad and lift and combine gently until the kale and karengo leaves are fully covered in dressing.
  • Finally add the cucumber, tomato and sesame seeds and lift and combine gently - you don't want to lose the beautiful colours of the veges or release too much of their juices, they're best still nice and crisp.
  • Serve immediately as is, sprinkling each individual plate with additional sesame seeds, with more dressing on top if desired. Any leftovers will keep in the fridge for a day or two in a sealed container, but will wilt slightly. For a more substantial dinner, add some pan fried tofu and brown rice on the side, with the extra dressing drizzled on top.

Notes

  • If you're making this for kids, you may want to omit the chilli. The toasted sesame oil meanwhile is optional, but does give the dressing a really lovely extra sesame kick.
  • To make this into a more complete and filling meal, add some panfried tofu on the side and a small mound of brown rice if you wish. 
  • I prefer hulled tahini in general, as unhulled has a slightly bitter taste to it. Unhulled however contains more calcium, but at the same time, more phytates that inhibit nutrient absorption. They're both great choices, but overall my top pick especially in this dressing is hulled!
  • To make this into a dinner meal, we add some pan fried tofu and brown rice on the side. The little bit extra dressing that this recipe makes is then perfect for drizzling over the rice and tofu. Yum!

Nutrition

Calories: 338kcal | Carbohydrates: 24g | Protein: 17g | Fat: 21g | Saturated Fat: 2g | Sodium: 1436mg | Potassium: 468mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3150IU | Vitamin C: 63.2mg | Calcium: 110mg | Iron: 2.2mg