Whole Earth Kale Salad

Cooled cooked brown rice adds texture to this hearty salad packed with kale, cabbage, and carrots.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 289 Calories

Ingredients

• ¼ cup sesame seeds
• ½ cup lemon juice
• 4 cups water
• salt and ground black pepper to taste
• ½ cup chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 1 cup shredded carrot
• 8 cloves garlic, chopped
• 1 bunch kale, ribs removed, chopped
• 1 cup chopped fresh flat-leaf parsley
• 2 cups brown rice
• ¼ cup stone-ground mustard
• 1 (16 ounce) package extra firm tofu, diced
• ¾ cup tamari almonds
• ½ large head red cabbage, chopped
• ½ cup tamari soy sauce

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.

Step 4

Drizzle the dressing over the rice mixture; toss gently to coat evenly.