Crunchy Thai Kale Salad

John and I eat together the majority of the time, but sometimes we crave different foods. It’s not a secret that I prefer something light and healthy, while he wants something more filling.

Most nights, I can make something that is a compromise. It could be something filling with lots of vegetables like pizza or Pad Thai. Some nights, we disagree and part ways. On those nights, I make a large green salad.

When I want Thai food but have no time to prepare anything complex, I make this salad. This salad is not authentic, but it’s definitely Thai-inspired, with the Peanut Sauce and fresh vegetables.

Start with the greens, and you will have it all ready in just 20 minutes.

Then I toss some lightly drained tofu in sesame seeds (a tip I learned from a href=”https://minimalistbaker.com/almond-meal-cookies with chocolate chips and coconut/”>Sprouted Kitchen Cookbook/a>), giving it more texture and nutritional value. To provide the tofu with more texture, I sprinkle it with sesame seeds. This tip was taken from The Sprouted Kitchen Cookbook. If raw tofu is not your thing (as some commenters noted), try this simple baking method. It gives it a nice texture without any additional ingredients.

The dressing is my favorite part. I make my five-ingredient sauce, which is the perfect combination of sweet, savory, and spice. It adds a new layer of flavor to the crunchy spring salad.

So easy, so fresh, so delicious. This salad is going to be a hit with you. It’s

Crunchy

Filling

Light

Flavorful

Peanut-y

Sweets

Savory

Take a look at this:

& Super delicious

Bonus? This is a great lunch option! You can make it the night or morning before and store it in Tupperware for later consumption. I ate half of my omelet the first day and the other half the following day. It was delicious! Enjoy!

Ingredients

For the Salad:

• 4-5 cups curly or lacinato Kale
• Half a cup of thinly sliced carrots
• 3 small radishes*, thinly sliced
• Tofu cubes (organic and non-GMO, if possible).
• Sesame oil, 1/2 Tbsp
• Use 1/2 tbsp of maple or agave syrup (or honey, if you’re not vegan).
• You’ll have some leftover sesame seeds.
• 1 tsp of lime juice
• Use 3-4 Tbsp Peanut Sauce (for topping).

For the Peanut Sauce:

• 1/4 cup natural salted peanut butter (creamy, crunchy or creamy)
• 1 Tbsp soy sauce (tamari if gluten-free)
• 2 Tbsp. brown sugar (you can also use agave syrup, maple syrup, or honey as a vegan substitute)
• Juiced half medium lime (1 1/2 tbsp from 1/2 lime)
• Chili garlic sauce 1/2 tsp
• Hot Water
• Sriracha (optional // for a little heat)

Instructions

• Drain the tofu gently by wrapping it in a cloth towel and pressing. Rest for 5 minutes. Unwrap the tofu, cut it into cubes, and sprinkle sesame seeds on top. Check out ” Tofu Tastes Good” if you do not like tofu raw. You can omit sesame seeds to prevent them from burning in the oven.
• Whirl all ingredients except water together to prepare peanut sauce. Add 1 tbsp of very hot water, a little bit at a time, until the sauce is pourable. Adjust seasonings to taste.
• Add the kale into a large bowl. Drizzle with lime juice, sesame oil toasted and agave. Massage the leaves with your hands for a minute to soften them and incorporate the ingredients.
• Top kale with carrots, radishes, and sesame tofu. Serve immediately, drizzled with peanut sauce. Even lightly dressed leftovers keep well. The leftovers can be kept in the refrigerator for up to two days. However, they are best eaten fresh.