"This is an awesome way to use kale in a delicious salad." — CookMe2
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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.
* 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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