Cheesy Kale Salad At Pittsburgh VegFest

Wow, what a day it was at VegFest yesterday! The rain was crazy, but those who braved the downpours were rewarded with an incredible time and the friendliest of company.

I’ll be recapping more about it soon, but for now — as promised —  I’m sharing the recipe that I made for my food demo at VegFest.

Cheesy kale salad, oh how I love thee. I’ve made versions of it for years, but it wasn’t until my Vegan 101: Green Vegan class that I developed it into a recipe — you know, when something came along to force me to actually measure! I’m happy that I got the chance to make this into a formal recipe because it is now one of my most popular and requested ones, and I love providing healthy foods that make people happy!

cheesy kale

Cheesy Kale Salad

Ingredients:
1 head of kale
1/2 cup thinly sliced red bell pepper
1/2 small carrot, shredded
1 Tablespoon tahini
1/4 teaspoon salt
juice of 1 lemon
3 Tablespoons nutritional yeast

Preparation:
-Destem the kale, rip into bite-sized pieces, and wash well. Spin dry in a salad spinner or pat dry with a towel.
-In a large mixing bowl, combine the kale, salt, lemon, and tahini. Massage the kale until it is tender and has shrunk considerably in volume. Taste a piece to see if it has reached the desired texture if you’d like.
-Add in nutritional yeast and mix it up with a spoon.
-Add in the red pepper and carrot and toss to combine.
-Serve and enjoy!

 

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