Tasty Asian Style Kale Salad

Total Time: 20 minutes
Prep Time: 20 minutes
Cook Time: n/a
Level: Easy
Yields: 4 servings
Ingredients

Ingredients

Dressing Ingredients

  • 3 T. rice wine vinegar
  • 2 T. tamarind paste
  • 2 T. lime juice
  • 1 T. soy sauce
  • 1 t. toasted sesame oil
  • 3 T. agave nectar
  • 1 T. tightly packed fresh basil
  • 1 T. tightly packed fresh mint
  • 1 T. tightly packed fresh cilantro
  • 1 garlic clove
  • 1/2 c. cucumber diced with or without skin
  • Salt to taste

Salad ingredients

  • 1 cup kale chopped into bite sized-pieces
  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded carrot
  • 1 green onion, cut on bias (save some cuts for garnish)
  • 1 hothouse cucumber, cut four long pieces lengthwise on mandolin for the “bowl” of the salad and chop the rest
  • 1 handful chopped fresh cilantro
  • 1 handful chopped fresh basil, plus additional for garnish
  • 1 handful chopped fresh mint
  • 1/2 T. black sesame seeds for garnish
  • 4 thin lime slices for garnish
  • 1 package baked tofu cut into 8 triangles (recommended brand House Foods)

Directions

  1. Mix all dressing ingredients in blender until smooth. Mix all salad ingredients (except lengthwise cucumber cuts) with 3/4 of the dressing. Save the remaining dressing to garnish the plate.
  2. Warm the tofu on a non-stick pan.
  3. Drizzle the salad dressing on the plate. Wrap the lengthwise cut cucumber in a circle and fill with 1/4 of the salad mixture.
  4. Place two tofu slices and lime slice near the salad. Garnish with additional basil, black sesame seeds and green onion

Enjoy our Asian Style Kayle Salad, let us know what you think