Recipe by CookMe2
"This is an awesome way to use kale in a delicious salad."
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1 (16 ounce) package
extra firm tofu, diced
kale, ribs removed, chopped
1/2 large head
red cabbage, chopped
chopped fresh flat-leaf parsley
chopped fresh dill
tamari soy sauce
extra-virgin olive oil
salt and ground black pepper to taste
This recipe was definitely colorful and a nice change from the usual. I did omit the tofu and almonds and used dried dill and parsley instead of fresh (all to save some $). I also don't like kale or cabbage completely raw so I steamed each until just slightly softened. The dressing was a little salty from the soy sauce, but otherwise pretty good. Next time I might reduce the soy sauce and add some honey.
I made this recipe for a party and left with an empty bowl and yummy compliments. I used black sesame seeds and a bit of fresh lime juice because I didn't have enough fresh lemon juice. Everyone loved the tamari almonds and finely cubed tofu! I used Russian kale, which has a relatively soft, flat leaf. I will make this salad again. Sorry no photo . . . empty bowl!
The best kale salad everrrrrr. Didn't use tofu and added a bit of extra olive oil in the dressing. The fresh herbs really do make a difference and the dill especially makes it really special. Have had lots of requests for this recipe and it will certainly be a regular from now on.
I followed the recipe exactly and wanted to love this salad based on all the healthy, fresh ingredients and lovely colors. The salt from the soy sauce in the dressing was overpowering in my opinion and I didn't even add the salt to taste as directed. Maybe more rice to absorb the salty taste? Less soy sauce? I want to try this recipe again, but definitely need to adjust something.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Earth Kale Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
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