Whole Earth Kale Salad

Whole Earth Kale Salad

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 35 m
CookMe2
Recipe by  CookMe2

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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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Reviews (3)

Rate This Recipe
Cara
4

Cara

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.

Judy
2

Judy

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!

karanwheaton
2

karanwheaton

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 802 mg
  • 32%

Based on a 2,000 calorie diet

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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

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