Crunchy Thai Kale Salad
Ingredients
The salad
-
4-5
cups
packed curly or lacinato kale
-
½
cup
thinly sliced carrots
-
3
small
radishes (thinly sliced)
-
¼
cup
cubed firm tofu
-
½
Tbsp
sesame oil
-
½
Tbsp
agave or maple syrup (or honey if not vegan)
-
1
Tbsp
sesame seeds
-
1
tsp
lime juice
-
3-4
Tbsp
peanut sauce (for topping)
The peanut sauce
-
¼
cup
salted natural peanut butter
-
1
Tbsp
soy sauce (tamari if gluten-free)
-
2-3
Tbsp
brown sugar (or sub agave, maple syrup or honey if not vegan)
-
½
medium
lime, juiced
-
½
tsp
chili garlic sauce
-
to taste
none
hot water
-
to taste
none
Sriracha (optional for heat)
Instructions
- Drain the tofu by wrapping it in a towel and pressing gently, then let it rest for 5 minutes before cubing and tossing in sesame seeds.
- Prepare the peanut sauce by whisking all ingredients together except for the water, then add hot water gradually until the sauce is pourable.
- Add kale to a large mixing bowl, drizzle with lime juice, sesame oil, and agave, then massage the kale for 1 minute to incorporate ingredients and soften the leaves.
- Transfer the kale to a serving plate or bowl, top with sliced radishes, carrots, and sesame-coated tofu, then drizzle with peanut sauce and serve immediately.
Nutrition Facts (estimated)
Servings
1
Calories
528
Total fat
26g
Total carbohydrates
59g
Total protein
22g
Sodium
1100mg
Cholesterol
0mg
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