WHOLE EARTH KALE SALAD

Whole Earth Kale Salad image

Provided by CookMe2

Time 1h35m

Yield 12

Number Of Ingredients 16

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

Steps:

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.
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.
Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
Drizzle the dressing over the rice mixture; toss gently to coat evenly.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 39 g, Fat 11.3 g, Fiber 5 g, Protein 11.5 g, SaturatedFat 1.4 g, Sodium 782.7 mg, Sugar 3.6 g