Friday, July 31, 2015

Far East Salad

1/2 head of kale
3 oz extra firm tofu, cubed
1/2 carrot, shredded
1/4 cup shelled edamame
1/2 cup mandarin oranges
1/2 cup cabbage, sliced thinly
1 tablespoon slivered almonds
salt and pepper, to taste

3 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoons sriracha
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder

Wash and dry kale. Drain and press tofu. Cube tofu, add some salt and pepper to taste. Prepare other vegetables as indicated. Toss all salad ingredients together.

For dressing, whisk dressing ingredients together. Store in separate container to eat salad the next day. Or toss dressing with salad ingredients to serve right away.

Adapted From
Far East Salad from Sprout

makes 1 salad
370 calories  |  11g fat  |  47g carbs  |  29g protein