Kale Salad
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- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
main dish
vegetables
stir fry
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoon rice vinegar
- 1/2 cup red pepper diced
- 1 bunch kale stems removed and chopped
- 1/4 head red cabbage
- 1/4 cup greek yogurt
- 1/2 cup carrots shredded
- 2 teaspoons minced ginger
- 1/2 cup scallions chopped
- 1/4 cup toasted sesame seeds
- 1/4 cup nut butter (i like almond butter)
- 1 cup baked tofu or fried tempeh diced
- 1/2 cucumber chopped
- Carbohydrate 120.268054606251 g
- Cholesterol 132.627872474747 mg
- Fat 82.1102334914328 g
- Fiber 29.2980667802793 g
- Protein 57.9916716052337 g
- Saturated Fat 36.1433130110905 g
- Serving Size 1 1 recipe (1486g)
- Sodium 29027.4619746224 mg
- Sugar 90.9699878259719 g
- Trans Fat 5.59721718408988 g
- Calories 1356 calories
1. Whisk together nut butter, vegan mayo, soy sauce, sesame oil, rice vinegar, ginger, and enough water to make a thin dressing. 2. Toss veggies, nuts, and tofu/tempeh in a bowl, pour dressing over, and serve. This recipe is very versatile and you can include any veggies or nuts/seeds that you enjoy!
