Super Green Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 8


  • 1/2 large head of cabbage
  • 1 bunch kale stems removed
  • 3 large carrots peeled
  • 1 pound brussel sprouts washed and trimmed
  • 1/2 cup raw sunflower seeds or pumpkin seeds
  • optional veggies: broccoli, bell peppers, celery
  • Juice of 3 lemons
  • 1/4 cup tahini
  • 1 clove garlic
  • 1/2 - 3/4 cup water
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp agave or maple syrup


  1. Remove the core from the cabbage and shred it in a food processor or with a knife. Put it into a large salad bowl.

  2. Pull the kale leaves from the stems and pulse them in the food processor just to chop them up into small pieces.  This may have to be done in batches.  You can also chop the kale with a knife.  Add it into the bowl with the cabbage.  

  3. Trim the ends from the brussel sprouts and put them into the food processor.  Pulse until the are finely chopped.  Add into the bowl.  

  4. Peel the carrots and cut them into large pieces.  Put them into the food processor and pulse until chopped.  Add them into the bowl.   

  5. Add in the sunflower seeds.  

    Optional:  Add in any additional chopped veggies that you like.  

  6. Mix all of the veggies together and then make the dressing.

  7. For the dressing:    Put the lemon juice, tahini, garlic, 1/2 cup of water, salt, pepper, and agave in a blender.  Blend until it is smooth and creamy.  Drizzle in more water as needed to reach the desired consistency.   (If you add in a lot more vegetables you may want to make extra dressing)

  8. Pour the dressing over the veggies and toss it all together until everything is completely coated.  Cover and keep in the fridge until ready to serve.