- 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!