This is an awesome way to use kale in a delicious salad.Ingredients | Kale Salad Ideas
2 cups brown rice
4 cups water
1 (16 ounce) package extra firm tofu, diced
¾ cup tamari almonds
¼ cup sesame seeds
1 bunch kale, ribs removed, chopped
½ large head red cabbage, chopped
1 cup shredded carrot
1 cup chopped fresh flat-leaf parsley
½ cup chopped fresh dill
½ cup lemon juice
½ cup tamari soy sauce
2 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
¼ cup stone-ground mustard
salt and ground black pepper to taste
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.
Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
Drizzle the dressing over the rice mixture; toss gently to coat evenly.
Info | Kale Salad Ideas
prep:
20 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
