Vegan Caesar Salad with Matzo – Baked by Melissa

Name: Vegan Caesar Salad with Matzo – Baked by Melissa
Ingredients: 1 bunch kale; 1 lb. Brussels sprouts; 1 bunch Tokyo bekana cabbage (you can use 1/4 green cabbage or 1 bunch baby bok choy if you can't find this); 1 scallion, trimmed and sliced into 1/4" pieces; 3 pieces matzo; 3 tablespoons extra virgin olive oil; 3 garlic cloves, grated with a microplane; 2 teaspoons za'atar; 2 garlic cloves; Juice of 2 lemons; 1/4 cup extra virgin olive oil; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup tahini; 2 tablespoons white vinegar; 1 tablespoon capers with juice; 1 cup canned chickpeas, drained and rinsed; 1/4 cup nutritional yeast; 1 teaspoon garlic powder; 1 tablespoon Dijon mustard

www.bakedbymelissa.com

The perfect salad recipe to eat during Passover. A kale salad is topped with homemade vegan dressing and topped with garlic and za'atar matzo.

View full recipe on www.bakedbymelissa.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bakedbymelissa.com.

Share this recipe:

Ingredients

1 bunch kale
1 lb. Brussels sprouts
1 bunch Tokyo bekana cabbage (you can use 1/4 green cabbage or 1 bunch baby bok choy if you can't find this)
1 scallion, trimmed and sliced into 1/4" pieces
3 pieces matzo
3 tablespoons extra virgin olive oil
3 garlic cloves, grated with a microplane
2 teaspoons za'atar
2 garlic cloves
Juice of 2 lemons
1/4 cup extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup tahini
2 tablespoons white vinegar
1 tablespoon capers with juice
1 cup canned chickpeas, drained and rinsed
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 tablespoon Dijon mustard