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Ingredients
  • 3 cups thinly sliced kale 130g
  • 3 cups thinly sliced brussels 240g
  • subheading: Dressing:
  • ¼ cup tahini 60g
  • 3 dates soaked in hot water for 10 minutes
  • 1 tablespoon ume plum vinegar
  • ¼ cup water
  • ¼ teaspoon salt
  • pinch red pepper flakes
  • Sliced almonds
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