“This is an awesome way to use kale in a delicious salad.” - by CookMe2
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 289 cal
- 14%
- Fat
- 11.3 g
- 17%
- Carbs
- 39 g
- 13%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"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 c..." See moreabbage 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
