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Baby Kale Salad with Purple Carrot Ribbons, Kumquats and Sesame Vinaigrette
FOOD AND STYLE12Ingredients
20Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. tahini
- 1 Tbsp. brown rice vinegar
- 1 Tbsp. low sodium tamari soy sauce
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. almond oil
- 1/2 tsp. organic sugar
- 1/8 tsp. sea salt
- 1/8 tsp. ground cayenne
- 3 carrots (medium purple, or regular carrots – peeled)
- 5 oz. kale (baby, – rinsed and spun dry, see cook’s note)
- 10 kumquats (– halved lengthwise, or 1 orange, peeled to the flesh, halved and cut crosswise in 1/4” slices)
- 1 Tbsp. black sesame seeds (or regular sesame seeds – toasted, see cook’s note)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium830mg24% |
| Protein8g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber22g88% |
| Sugars27g |
| Vitamin A280% |
| Vitamin C270% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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