2 tablespoons Bragg’s liquid aminos or wheat-free tamari (30 ml)
4 dates, pitted, soaked
2 teaspoons sesame oil (optional) (10 ml)
Cayenne or black pepper, to taste
Instructions
Add the kale, cabbage, carrot, daikon, red pepper, and herbs to a large bowl, and toss to coat. Sprinkle with sesame seeds and dulse flakes, if desired.
Place the juice, ginger, tahini, miso, vinegar, aminos or tamari, dates, and sesame oil, if using, in your blender. Puree until smooth. Blend in pepper, to taste.
Add your desired amount of salad dressing to the salad, and toss to combine.
If possible, allow the dressed salad to sit for 20 minutes. Refrigerate leftovers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/kale-salad-orange-ginger-dressing