Salads don't have to be boring and this one certainly isn't! This Crunchy Thai Salad is full of color, flavor, and of course…crunch.
Ingredients
Equipment
Preparation
- Cut the tofu into cubes. Marinate it with 2 tbsp coconut aminos, 1 tbsp rice vinegar, and 1 tsp ginger.
- Wash and chop or slice the kale, red bell pepper, and green onion.
- Preheat the oven to 350F or use a countertop oven to toast the shredded coconut. Toast it for 2-5 minutes.
- Add the kale, shredded cabbage, sliced red bell pepper, green onion, toasted coconut, and 1/4 of the avocado to the bowl. Add ~3oz of tofu to the bowl.
- Add 3 tbsp tahini, 3 tbsp coconut aminos, 3 tbsp water, and 3 tbsp rice vinegar to a small bowl. Whisk everything together.
- Drizzle a small amount of the dressing on top and squeeze on fresh lime juice.
Notes
Substitutions, Add-Ons, & Alterations:
- Use chicken, shrimp (contains shellfish), fish (contains fish), or other protein in place of tofu (contains tofu).
- Sprinkle pepitas or sesame seeds (contains sesame) on top.
- Use fresh ginger for a stronger, fresher taste.
- Add avocado on top.