A quick and healthy side salad topped with toasted almonds and shaved Parmesan. It comes together in just 20 minutes, so it’s perfect for weeknight family dinners, but it looks classy enough to serve as an appetizer course at a dinner party. Prepare a double portion to serve at a potluck or picnic, or add some grains plus grilled chicken or baked tofu for easy packed lunches all week.
1 bunch of curly green kale, chopped finely and with stems removed ½ teaspoon fine sea salt 12 Brussels sprouts ¼ cup tahini 2 tablespoons Kikkoman® Rice Vinegar 2 teaspoons white miso 2 teaspoons maple syrup Pinch of red pepper flakes ¼ cup water ¼ cup sliced almonds ¼ cup shaved Parmesan
Sprinkle ½ teaspoon of sea salt over the kale and massage with your hands to break down the kale a bit. It should turn a slightly darker color. This shouldn’t take any longer than 30 seconds.
Remove any brown leaves from your Brussels sprouts as well as the stems and discard. Slice sprouts into thin slices and toss into bowl with kale.
In a small bowl or jar, whisk together tahini, rice vinegar, miso, maple syrup, red pepper flakes, and water. Taste and then adjust thickness by adding more water or adjust acidity by adding more vinegar.
Pour over the kale and sprouts and toss well. Set aside.
In a pan on medium-high heat, toast the almonds and then remove from heat and allow to cool.
Add almonds and parmesan to salad, toss, and serve!