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Author Notes: raw kale salad with sushi flavors and ingredients —honeyhoney
Makes 1-2 servings
- 2 cups raw chopped kale
- 1/2 large carrot (shredded)
- 1/4 chopped cucumber
- 1/2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1-2 tablespoons soy sauce or braggs amino acids
- 1-2 tablespoons pickled ginger
- 1/2 small avocado (chopped)
- a few tablespoons shelled edamame
- 1 tablespoon raw sesame seeds
- 3 ounces firm tofu (raw and chopped into cubes)
- 1-2 teaspoons sriracha
- add the raw vegetables in a large bowl and mix with the dressing (oil, vinegar, soy sauce and sriracha ) then add the pickled ginger, chopped tofu, edamame, and sesame seeds. let sit and marinate in fridge for 30 minutes or longer. before plating add the chopped avocado
- This recipe was entered in the contest for Your Best Recipe with Vinegar