Kale Salad With Maple-Mustard Dressing

Thu, Jan 15th 2015

Julieanna Hever

1 min read



For the Dressing:

  • Zest and juice of 1 lemon;

For the Salad:

  • 6 cups kale, ribs removed, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded (from 2 to 3 medium carrots, peeled)
  • 1 cup broccoli florets, finely chopped
  • One 15-ounce can garbanzo beans, drained and rinsed


To make the dressing:
In a blender, combine the cannellini beans, tahini, mustard, nutritional yeast, soy suace, maple syrup, lemon zest and juice, and 1/4 water, and blend on high until smooth.  Add more water as needed to achieve a smooth consistency.

To assemble the salad:
Place the kale, cabbage, carrots, broccoli, and garbanzo beans into large bowl.  Pour the dressing over and toss to combine.

Read More:
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About the Author

Julieanna Hever is the host of the talk show What Would Julieanna Do? that answers your questions on how to live well and healthy. She is also known as The Plant-Based Dietitian, is the author of the best-selling book, The Complete Idiot’s Guide To Plant-Based Nutrition, and the nutrition columnist for VegNews Magazine. Julieanna is the co-author of The Complete Idiot’s Guide to Gluten-Free Vegan Cooking.

She was recently featured on The Dr. Oz Show, The Steve Harvey Show, Reluctantly Healthy, Issues with Jane Velez-Mitchell, and E! News, co-stars on The Chef and The Dietitian, on numerous radio shows, and has lectured extensively throughout the United States. She co-produced and starred in To Your Health, and counsels a variety of clients worldwide from her Los Angeles-based private practice including elite athletes, adults, and children with various nutritional and/or medical concerns. She taught as part of Dr. T. Colin Campbell’s eCornell Plant-Based Nutrition Certification Program, and worked as a personal trainer and clinical dietitian. Her work as Executive Director of EarthSave, International has provided an opportunity for Julieanna to bring whole food, plant-based nutrition to the forefront of efforts to improve the current global health crisis. Julieanna received her Bachelors degree from UCLA and Masters of Science in Nutrition at CSUN, where she also completed her Dietetic Internship.

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