Makes 4 servings
Kale is hearty and makes for a nice base for substantial salad ingredients. Be sure to give it a nice massage before serving, which will make it much less tough and "grassy"-tasting. We've topped this salad with lightly seasoned tofu, but you can substitute grilled shrimp, chicken, or even roasted chickpeas.
- 1/4 cup unsweetened peanut butter
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 clove garlic
- 1/2 cup canned coconut milk
- 2 teaspoons chile powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon garlic granules
- 1/2 teaspoon kosher salt
- 1 (14 oz) package firm tofu, drained and cubed
- 1 1/2 tablespoons olive oil, divided use
- 1 bunch kale (about 12 oz), tough stems removed, chopped
- 1 carrot, peeled and cut into ribbons with a vegetable peeler
- 1 large mango, cubed
- 1 red bell pepper, chopped
- 2 cups chopped red cabbage
- 1/2 cup chopped toasted peanuts
- For the dressing, combine the peanut butter, vinegar, soy sauce, garlic, and coconut milk in a small food processor and blend until smooth. Set aside.
- In a medium bowl, combine the chile powder, curry powder, garlic granules, and salt, and stir to mix. Add the tofu and toss to coat. Heat 1 tablespoon of the oil in a skillet over medium-high heat and add the tofu. Cook, stirring frequently, until the tofu is browned all over, about 10 minutes. Set aside.
- In a salad bowl, toss the kale with the remaining 1/2 tablespoon olive oil and massage the leaves until they have darkened in color and feel tender, about 4 minutes. Add the carrot, mango, bell pepper, cabbage, peanuts, and tofu, and toss to combine. Add the dressing (you may not need it all) and toss until the leaves are coated. Serve right away.