My neice Emden introduced this stunning salad to me last week. I've made it several times since. This is another "about" recipe - don't whine, you can do it.
KALE and CABBAGE
Coarsely chop or shred several fresh (preferably organic) curly Kale leaves, enough to make about 2 cups. Shred about a cup of juicy red cabbage (preferably organic). Combine in a bowl.
Mix: about 2 T. fresh squeezed lemon juice, 2 T. olive oil (the good stuff, that you keep in your refrigerator - right?), a dash of sea salt and a pinch of pepper, about a teaspoon of agave,
Pour this over the kale and cabbage, then massage it well (yes, with your squeaky-clean hands), and set aside, at least one hour, or more is better. This gives the kale time to soften - it can be quite chewy, otherwise.
Blend smooth: "about" 1/2 c. raw tahini, 1 T. fresh lemon juice, teensy dash of cayenne, about a T. of agave or honey, about 1/2 c. water. Should be about the consistency of pancake batter (remember pancakes??). You can season this as you like, adjust all "measurements" to your taste.
Add some fresh herb(s) to the kale/cabbage, like a bit of thyme, or snipped chives, or dill. Drizzle each serving with the tahini dressing.
I find these amounts make "about" two nice servings for me. All by itself, it's a dandy lunch!
I can't describe how good this is. It's almost too pretty to eat! But I do, savoring every bite.