Although we eat dinner together most evenings, sometimes John and I crave different things. It’s no secret that I generally want something healthy and light and he is desiring something a bit more satisfying.
Most nights I can whip up something that’s a compromise – something filling but with tons of veggies like black bean tacos, Pad Thai or pizza. But other nights, we agree to disagree and go our separate ways. And on those nights I usually make a big green salad.
This salad is one that I’ve been making recently when I’m craving Thai food but don’t have time to make anything complicated. It’s not authentic by any means but certainly Thai-inspired with the peanut sauce, fresh vegetables and tofu.
The whole thing comes together in about 20 minutes, starting with the greens.
I prepare the kale by drizzling it with toasted sesame oil and agave nectar (or honey if not vegan) and massaging to flavor and soften the sometimes bitter, stiff leaves. Then I toss some lightly drained tofu in sesame seeds (a tip I learned from Sprouted Kitchen Cookbook), to give it more texture and nutritional value. If you aren’t into raw tofu (like some commenters have noted) try this easy baking method that gives it a nice bite with no additional ingredients.
Next is the dressing – my favorite part. I use my go-to 5-ingredient peanut sauce that’s the perfect balance of savory, sweet and spice. I love how it adds another layer of flavor to this crunchy, spring salad.
I don’t trust myself around peanut sauce. Whoever said 2 Tablespoons was one serving was a liar.
So easy, so fresh, so delicious. I think you’re going to love this salad. It’s
& Super delicious
Bonus? It packs incredibly well for lunch! Make it in the morning or the night before and then throw it in a Tupperwear to eat later. I ate half of mine the first day and other half the next and it was just as delicious! Enjoy!
Crunchy Thai Kale Salad
For the Salad:
- 4-5 cups packed curly or lacinato kale
- 1/2 cup thinly sliced carrots
- 3 small radishes* (thinly sliced)
- 1/4 cup cubed firm tofu (organic, non-GMO if possible)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp agave or maple syrup (or honey if not vegan)
- 1 Tbsp sesame seeds (you’ll have leftover)
- 1 tsp lime juice
- 3-4 Tbsp peanut sauce (for topping)
For the Peanut Sauce:
- 1/4 cup salted natural peanut butter (creamy or crunchy)
- 1 Tbsp soy sauce (tamari if gluten-free)
- 2-3 Tbsp brown sugar (or sub agave, maple syrup or honey if not vegan)
- 1/2 medium lime, juiced (1/2 lime yields ~1 1/2 Tbsp)
- 1/2 tsp chili garlic sauce
- Hot water
- Sriracha (optional // for a little heat)
- Drain tofu by wrapping in a towel and pressing gently. Let rest for 5 minutes. Then unwrap, cube and toss in sesame seeds. If you don’t like raw tofu, check out this “Make Tofu Taste Good” recipe! Just omit the sesame seeds so they don’t burn in the oven.
- Prepare peanut sauce by whisking all ingredients together except the water. Then add in 1 Tbsp very hot water a little at a time until pourable. Taste and adjust seasonings as needed.
- Add kale to a large mixing bowl and drizzle with lime juice, toasted sesame oil and agave. Massage with hands for 1 minute to incorporate ingredients and soften the leaves.
- Add kale to serving plate or bowl and top with sliced radishes, carrot and sesame-tofu. Drizzle with peanut sauce and serve immediately. Leftovers store well, even lightly dressed. Will keep refrigerated for up to a couple of days, though best when fresh.
*Nutrition information is a rough estimate for 1 salad and does not include all of the dressing – just 3-4 Tbsp.