Kale, Carrot and Beet Salad

Ingredients:
One or Two large carrots
One small Beet
A bunch of kale

Dressing:
olive oil
apple cider vinegar
honey
tahini
water
(put all ingredients into a small bowl and whisk together)

Grate carrots and beet, and put in a bowl
Wash and remove stems from kale leaves, and rip into bite size pieces.
Sprinkle veggies with a dash of salt

Pour dressing over the top and toss.

Super simple and delicious, really colourful.

I served Southern Fried Tofu over the top (I purchased a container of "shake and bake coating" from Mondragon)