Whole Earth Kale Salad

Name: Whole Earth Kale Salad
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters brown rice; 237 milliliters shredded carrot; 454 grams package extra firm tofu, diced; 118 milliliters chopped fresh dill; 237 milliliters chopped fresh flat-leaf parsley; 8 cloves garlic, chopped; 12 servings salt and ground black pepper to taste; 1 bunch kale, ribs removed, chopped; 118 milliliters lemon juice; 2 Tbsps extra-virgin olive oil; 1 large heads red cabbage, chopped; 59 milliliters sesame seeds; 59 milliliters stone-ground mustard; 177 milliliters tamari almonds; 118 milliliters tamari soy sauce; 946 milliliters water

Whole Earth Kale Salad might be just the side dish you are searching for. This recipe makes 12 servings with 223 calories, 10g of protein, and 6g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up tamari soy sauce, salt and ground pepper, cabbage, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.

Instructions

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.

Ingredients you will need

Brown Rice

Water

Rice

Equipment you will use

Sauce Pan

Spread the rice onto a large platter and chill in refrigerator until cooled completely.

Ingredients you will need

Spread

Rice

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.

Ingredients you will need

Flat Leaf Parsley