Warm Thai Kale Salad Recipes

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CRUNCHY THAI KALE SALAD



Crunchy Thai Kale Salad image

A colorful, crunchy Thai-inspired salad with kale, carrots, radishes, sesame-tofu and a spicy-sweet peanut dressing.

Provided by Minimalist Baker

Categories     Entree     Salad

Time 20m

Number Of Ingredients 16

4-5 cups packed curly or lacinato kale
1/2 cup thinly sliced carrots
3 small radishes* ((thinly sliced))
1/4 cup cubed firm tofu ((organic, non-GMO if possible))
1/2 Tbsp sesame oil
1/2 Tbsp agave or maple syrup ((or honey if not vegan))
1 Tbsp sesame seeds ((you'll have leftover))
1 tsp lime juice
3-4 Tbsp peanut sauce ((for topping))
1/4 cup salted natural peanut butter ((creamy or crunchy))
1 Tbsp soy sauce ((tamari if gluten-free))
2-3 Tbsp brown sugar ((or sub agave, maple syrup or honey if not vegan))
1/2 medium lime, juiced ((1/2 lime yields ~1 1/2 Tbsp))
1/2 tsp chili garlic sauce
Hot water
Sriracha ((optional // for a little heat))

Steps:

  • Drain tofu by wrapping in a towel and pressing gently. Let rest for 5 minutes. Then unwrap, cube and toss in sesame seeds. If you don't like raw tofu, check out this "Make Tofu Taste Good" recipe! Just omit the sesame seeds so they don't burn in the oven.
  • Prepare peanut sauce by whisking all ingredients together except the water. Then add in 1 Tbsp very hot water a little at a time until pourable. Taste and adjust seasonings as needed.
  • Add kale to a large mixing bowl and drizzle with lime juice, toasted sesame oil and agave. Massage with hands for 1 minute to incorporate ingredients and soften the leaves.
  • Add kale to serving plate or bowl and top with sliced radishes, carrot and sesame-tofu. Drizzle with peanut sauce and serve immediately. Leftovers store well, even lightly dressed. Will keep refrigerated for up to a couple of days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 528 kcal, Carbohydrate 59 g, Protein 22 g, Fat 26 g, SaturatedFat 3 g, Sodium 1100 mg, Fiber 9 g, Sugar 26 g

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