Asian Kale, Green Bean, and Tofu Salad - 22g Carbs, 5g Fiber, 6g Sugar
From: Vegetarian Times - July/August 2012 p.39
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.
30 minutes or fewer
Serves: 4
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 Tbsp toasted sesame oil
2 Tbsp unseasoned rice vinegar
1 Tbsp packed dark brown sugar
1 Tbsp 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.
Servings: 4
Serving Size: 2 cups
Nutrition per Serving:
241 Calories, 12g Total Fat, 2g Saturated Fat, 0mg Cholesterol,
14g Protein, 470mg Sodium, 22g Carbs, 5g Fiber, 6g Sugar
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
