Friday, February 25, 2011

Winter Kale Salad

I made this the other day & loved it!  Perfect for winter, because few veggies are involved and kale & carrots are easy to come by in the winter.  The almond butter dressing is warming, as well.

1/2 lb. firm tofu
small-med sized bunch of kale, chopped in thin ribbons
2 large carrots, grated
olive oil

almond butter dressing
3 T almond butter (I used raw)
1 tsp. soy sauce
1 T rice vinegar
water, as needed
1 T honey
1 T grated ginger
1 tsp. minced garlic, or more to taste
few drops sesame oil, optional

Drain tofu and wrap in dishtowel for 5 minutes to absorb some of the water.  Cut into small 1/2" cubes.  Add 1 tsp. olive oil to frying pan (I use cast iron) set on med-high heat and stir fry for 5-10 minutes, until lightly browned.  Remove from heat.
Mix together all of the ingredients for almond butter dressing.  Add more soy sauce if desiring a saltier dressing.  Add enough water so that the dressing is a little thinner than ranch dressing and stir well.
In a large bowl, mix together dressing, carrots and kale, and tofu.  If mixture is lacking flavor, add a little bit more almond butter and rice vinegar.  Considering how large your bunch of kale is (or isn't), it's better to play with it a bit.  Let sit for 2 hours and enjoy.  Keeps well in refrigerator for several days.

1 comment:

  1. Sounds delicious! I'm always wondering what to make with kale. It's called "boerenkool" in Holland and is readily available this time of the year. Thanks for the recipe :-)