Kale & Wild Rice Salad with Creamy Turmeric Dressing

Recipe

Vegan & Gluten-Free

Salad Servings: 2 large salads or 4 side salads

Dressing Servings: 8 - 10

 

This salad is SO full of dense nutrition, fibre, protein & healthy fats.  It’s a meal in a bowl.  We know it’s tough for some to consider a salad a MAIN, but trust us, this one is.  It’s bright, colorful and packed with flavor too.  You can get creative with this recipe too.  Exchange the tamari almonds with our Seed Sprinkle or your favorite seed.  Exchange. Trade out the kale for green cabbage, or iceberg lettuce.  If tofu or tempeh is not your favorite, try this salad with chicken.  You will have extra dressing and toppings to help you through the week with this recipe so it’s a great one to prepare for a healthy week ahead.  Enjoy!

Salad Base Ingredients:

2 cups chopped, destemmed kale

1 cup cooked wild rice or quinoa

1 cup shredded purple cabbage

1 large carrot, grated

1 spring onion, chopped

1/2 cup chopped cilantro plus extra for garnish

½ cup toasted coconut flakes, unsweetened

Marinated Tofu (or Tempeh):

1 package extra firm tofu (or tempeh), strained and cubed

4 tbsp tamari

1 tbsp olive oil

Tamari Almonds:

1 cup ground almonds

2 tbsp tamari

2 tbsp maple syrup

1/8th tsp cayenne pepper (or a pinch)

1 tbsp olive oil


Dressing Ingredients:

1 can coconut milk

1/2 cup cashews (soaked)

2 tbsp lemon juice

2 tbsp ginger juice (or 2 tsp ginger powder)

2 tbsp maple syrup

1 tbsp turmeric powder

1 tsp cumin powder

1/2 tbsp minced garlic

1/4 tsp cayenne

1 tsp salt

Directions:

  1. Preheat oven to 400F.  Grease a baking tray or use a silicone baking sheet or parchment paper.

  2. Combine tempeh or tofu with tamari and olive oil in a bowl or right on your baking tray (for more flavor, marinate cubes overnight in an airtight container in the fridge).

  3. Combine ground almonds, maple syrup, tamari, cayenne, olive oil in a bowl and add to the tray.  Keep a space between your tofu/tempeh and your almonds.

  4. Bake for 10 minutes or until golden brown.  Almonds may be ready before your tofu.

  5. While these toppings are baking, prepare lemon juice, and ginger juice for dressing.  Add all dressing ingredients to a high speed blender and blend until smooth.  Pour into a jar or airtight container and store in the fridge.  You will have leftovers!

  6. Rinse and chop/shred/grate your veggies.  Add to a bowl with coconut flakes, cilantro, wild rice (or quinoa) and spring onion (save some spring onion and cilantro for garnish)

  7. Add desired amount of dressing to your salad mix and combine.

  8. It’s time to plate!  Add desired amount of salad base to a bowl.  Top with tamari almonds, tofu, cilantro, spring onion.  If you want to get fancy add some micro greens or spiralized carrot.

  9. Salad time!