INGREDIENTS
1 head
garlic
1 lb
brussels sprouts
1 1/2 Tbsps
extra virgin olive oil
1 head
kale
1/4 cup
red cabbage
2 Tbsps
almonds
1 tsp
lemon zest
1 Tbsp
dried cherries
1/3 cup
tahini
1 Tbsp
balsamic vinegar
1 Tbsp
lemon juice
1 serving
sea salt
1 serving
bell pepper