Appetizers / Soups / Salads

Rachel's Kale Salad is for Salad.

Rachel's Kale Salad takes 30 minutes to prepare.

Rachel's Kale Salad takes 10 minutes to cook.

Rachel's Kale Salad makes 6 servings.

The ingredients for Rachel's Kale Salad are:

1 bunch kale
1/2 cup Carrots, shredded
1/2 cup Red Peppers, diced
1/2 cup Scallions, diced
1/2 cup Marinated Pre-packaged Tofu, diced
1/2 cup almond slivers
1/4 cup sesame seeds

Dressing:
1 tbsp ginger, diced
1/2 tsp Toasted Sesame Oil
2 tbsp Bragg's Liquid Aminos
1-3 tbsp Apple Cider Vinegar
1/4 cup Veganaise
1/4 cup Almond Butter
1/4 cup water

Here is how you make Rachel's Kale Salad:

1.) Preheat oven to 325 degrees F (for toasting almonds and sesame seeds). If you have a toaster oven, even better.2.) Into a large bowl rip kale into bite sized pieces, discard stems. Wash (even if it's organic!) and dry.3.) Spread almonds and sesame seeds on a cookie sheet and bake at 325 degrees F for 10 minutes. While they're toasting...4.) Shred carrots, chop peppers and scallions, cube tofu. Sprinkle all on top of kale.5.) Remove almonds and sesame seeds from oven and let cool while preparing dressing....6.) Dice ginger in a food processor or as fine as you can by hand. Add Bragg's, apple cider vinegar, veganaise, almond butter, oil, and water. (TIP: If you pour the oil into your 1/4 cup measuring cup the almond butter and veganaise will come out much easier.) Whisk until smooth. 7.) Sprinkle toasted almonds and sesame seeds on top of kale, pour dressing over and toss.

The nutritional information for Rachel's Kale Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 218.2

• Total Fat: 16.4 g
• Cholesterol: 3.5 mg
• Sodium: 268.3 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 4.4 g
• Protein: 7.8 g

The dietary needs meet for Rachel's Kale Salad is Vegan