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Four glass mason jars filled with layered colorful vegetables, chickpeas, and kale
Print Recipe

Kale and Cabbage Salad Jars with Tahini Dressing

Prep Time25 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 1/2 cup tahin i
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic , finely minced
  • 1/2 teaspoon kosher salt
  • 3 tablespoons warm water
  • 4 cups curly kale, stems removed and finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 cups red cabbage, shredded
  • 1 cup carrots , julienned
  • 1.5 cups cooked chickpeas, rinsed and dried
  • 1/4 cup toasted sunflower seeds

Instructions

  • In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
  • Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the leaves firmly with your hands for 2 to 3 minutes until they become tender and dark green.
  • Distribute the tahini dressing evenly across the bottom of four 32-ounce wide-mouth mason jars.
  • Layer the chickpeas directly on top of the dressing to act as a barrier.
  • Add a layer of julienned carrots, followed by a layer of shredded red cabbage to each jar.
  • Firmly pack the massaged kale into the jars, filling the remaining space.
  • Sprinkle the toasted sunflower seeds on the very top.
  • Seal the jars with airtight lids and refrigerate for up to 4 days. Shake vigorously or pour into a large bowl before consuming.