Whole Earth Kale Salad

Whole Earth Kale Salad

CookMe2 0

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


1 h 35 m {{adjustedServings}} servings 289 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
  4. Drizzle the dressing over the rice mixture; toss gently to coat evenly.
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  1. 11 Ratings


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 kal...

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...

Good and Different enough that I will make again for variety sake. I prefer the kale with quinoa instead of rice as in a salad from this site. The cabbage kind of got in the way of the other fla...