Whole Earth Kale Salad recipe
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Ingredients
- 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
Nutrition Info
- 289.2 caloriescarbohydrate: 39 gcholesterol: : -fat: 11.3 gfiber: 5 gprotein: 11.5 gsaturatedFat: 1.4 gservingSize: -sodium: 782.7 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Whole Earth Kale Salad
Directions
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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.