Categories: ***, August2013, Faves, Healthy, Kale, Salads
Ingredients
- 2 Tbs white sesame seeds
- 1 pound of kale, presumably Tuscan, stemmed, sliced and massaged
- 1/4 tsp sea salt
- 1 Tbs plus 1 tsp vegetable oil, divided
- 1/4 red cabbage, halved lengthwise, and thinly sliced crosswise
- 1 clove garlic, minced
- 1 1/2 Tbs soy sauce
- 2 tsp toasted sesame oil
- 1 pkg Asian flavored or plain baked tofu, cut into 1/2 " cubes
- Crushed red pepper flakes, for garnish
- 1 scallion, thinly sliced, for garnish
Directions
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To serve::
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Cold cooked buckwheat noodles, dressed with some sesame oil and soy sauce.
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In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute. Transfer to a plate and set aside to let cool.
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In a large bowl, toss kale with salt and 1 tsp vegetable oil and rub into kale to soften. Add cabbage and toss well. Add tofu and toss well.
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In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp vegetable oil.
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Pour dressing over greens, add reserved sesame seeds, and toss well. Garnish with a pinch of red pepper flakes and scallion and serve over the noodles or by itself.