Flowering (aka ornamental) kale, which looks like a giant purple carnation, is worth seeking out for this salad, even if just a handful of the leaves are thrown in for color.
- 6 oz. green or yellow wax beans, cut in half crosswise
- 2 bunches kale (1 lb.), stems removed, leaves torn into bite-size pieces
- 1 medium orange bell pepper, cut into thin strips
- 1 4-oz. piece jicama (peeled) or 1 small cucumber (peeled and seeded), cut into 2-inch-long sticks
- 2 Tbs. toasted sesame oil
- 2 Tbs. unseasoned rice vinegar
- 1 Tbs. packed dark brown sugar
- 1 Tbs. soy sauce
- 1 tsp. sambal oelek, or other fresh chile paste
- 1 6-oz. pkg. Thai-flavored baked tofu, cut crosswise into 1/8-inch-thick strips
1. Place beans and 1/4 cup water in skillet, and bring to a boil over medium-high heat. Cover, and cook 3 minutes, or until beans are just tender. Drain, and rinse under cold water to cool. Drain again.
2. Toss together beans, kale, bell pepper, and jicama in large bowl.
3. Whisk together oil, vinegar, sugar, soy sauce, and sambal oelek in separate bowl. Season with salt and pepper, if desired. Pour dressing over salad, and toss to coat. 4. Evenly divide salad among 4 bowls, and gently set tofu strips on each salad.
- Calories: 241
- Carbohydrate Content: 22 g
- Fat Content: 12 g
- Fiber Content: 5 g
- Protein Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 470 mg
- Sugar Content: 6 g