Whole Earth Kale Salad

Whole Earth Kale Salad
  • 2 cups brown rice
  • 4 cups water
  • 1 (16 ounce) package extra firm tofu, diced
  • 3/4 cup tamari almonds
  • 1/4 cup sesame seeds
  • 1 bunch kale, ribs removed, chopped
  • 1/2 large head red cabbage, chopped
  • 1 cup shredded carrot
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh dill
  • 1/2 cup lemon juice
  • 1/2 cup tamari soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 8 cloves garlic, chopped
  • 1/4 cup stone-ground mustard
  • salt and ground black pepper to taste


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

04/27/2018
Whole Earth Kale Salad, recipe PT15M PT1H 5 455 calories

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