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Salad lacinto kale quinoa red cabbage edamame marinated bean sprouts cucumbers broccoli dressing Tahini sriracha garlic ginger rice wine vinegar lime water
Viewed: 36 - Published at: 6 years agoIngredients
- Salad
- 1/2-1 bunches lacinto kale
- 1/2 cup cooked quinoa
- 1 cup red cabbage, thinly sliced
- 1/2 cup edamame (cooked)
- 1/2 cup marinated bean sprouts
- 1/2 cup marinated cucumbers
- Optional: marinated spinach, broccoli, cauliflower, sweet potato, tofu, tempeh, roasted peppers
- marinated seaweed
- Tahini Sriracha Dressing:
- 3 tablespoons tahini
- 1-2 tablespoons Sriracha (Garlic Sriracha is amazing too)
- 1 garlic clove (omit if using the garlic Sriracha)
- 1 inch knob of ginger, grated
- 1 tablespoon rice wine vinegar
- option: juice of a lemon or lime
- water to thin to desired consistency
Method
- Wash, spin dry, and thinly slice kale. Massage kale with hands for a few minutes to make it easier to eat and digest.
- DRESSING: Whisk all ingredients together. Thin out with water to desired consistency.
- This recipe is great to double up if you'd like to save to use for another dish or salad for later in the week *
- Marinated Bean Sprouts: Boil water, add salt, and blanch bean sprouts. Drain in cold water for 1-2 minutes. Squeeze to release excess water. Dress with 1 green onion stalk (thinly sliced), 1 smashed garlic, 1 tsp toasted sesame seeds, 1 tb sesame oil, and salt to desired taste.
- Marinated cucumbers: thinly slice 1 large Japanese cucumber (mandolin works great), Combine cucumber and 1 smashed garlic in a medium bowl. Combine 1/2 cup vinegar, 1/4 water, 1 tb sugar, and 1/4 tsp salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in sambal oelek. Cover and chill at least 4 hours. Serve with a slotted spoon, or drain before serving. Garnish with sliced green onions, if desired.
- OPTIONAL (Lentil Crusted Tofu): 1 package of extra firm tofu, pressed for at least 1 hr to release water. Place 3-4 tb pink lentils in a coffee grinder until you reach a coarse ground flour-texture. Add seasoning to lentils of 1/4 tsp turmeric, 1/2 tsp of both coriander, cumin, and sea salt. Cut tofu into bite size cubes and coat with spice and lentil mixture. Add grapeseed oil to a pan and pan fry each side until crispy.
- To Prepare: Add kale to the bottom of the bowl, and mix in the quinoa. Add a heaping spoonfull or two of your assorted vegetables. Add lentil-crusted tofu, if desired. Before eating, drizzle dressing on top and ENJOY! :)
