Alex’s Salad

(from kylerhea’s recipe box)

9/15/2013 — Inspired by the Princeton’s Whole Earth salad
You could add 1-2 Tbs fresh lime juice

Source: MCC - Too Hot to Cook - Nirit Yadin

Categories: ***, Faves, Healthy, Salads, September2013


  • 2 Tbs white sesame seeds
  • 1 pound kale, preferably Tuscan, stemmed, sliced, and massaged
  • 1/4 tsp sea salt
  • 1 Tbs + 1 tsp vegetable oil, divided
  • 1/4 red cabbage, halved lengthwise, and thinly sliced crosswise
  • 1 clove of garlic, minced
  • 1 1/2 Tbs rice wine vinegar
  • 1 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
  • ********************
  • Buckwheat noodles dressed with a little soy sauce and some sesame oil


  1. 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.

  2. In a large bowl, toss kale with salt and 1 tsp of vegetable oil and rub into kale to soften. Add cabbage and toss well. Add tofu and toss well.

  3. In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbs of oil.

  4. Pour dressing over greens, add reserved sesame seeds, and toss well. Garnish with a pinch of red pepper flakes and the green onion and serve over the noodles or by itself.

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