Thai-inspired Kale Salad with Peanut Sauce
Perfect on its own or as a side, this super easy salad is colorful, packed with nutrients and loaded with flavor. The salad is also highly adaptable... don't like tofu? Serve without or add chicken. And feel free to add more or less of your favorite ingredients. Note: The peanut sauce is enough for several servings -- I like to make a large batch and have extra for the week.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Salads, Summer
Cuisine: Gluten-Free, Vegan
Ingredients
Salad ingredients
- Kale, approximately 1 bunch, de-stemmed and torn or chopped into bite-size pieces
- Fresh Basil, 1 cup packed
- Extra Firm Tofu, approximately ½ container, rinsed, drained and cubed (By mistake, I purchased pre-grilled tofu which worked well here too)
- Red pepper, sliced into thin strips
- Bean sprouts, ½-1 cup
- Red Cabbage, 1 cup sliced thin
- Matchstick Carrots, 1 cup
- Scallions, ½ - 1 cup, green parts, sliced
Peanut Sauce
- ¼ cup natural peanut butter
- 1 tbsp gluten-free tamari
- ½ inch piece ginger, sliced
- 1 tsp rice wine vinegar
- 2 "squirts" siracha sauce
- Juice of 1 small lime
- ¼ cup hot water (you can use less if you want a thicker sauce)
- 2 tbsp brown sugar
Instructions
Peanut Sauce
- Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
Salad
- Toss salad ingredients together in a bowl. Drizzle with Peanut Sauce and Serve
