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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.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Salads

Ingredients
  

Marinated Tofu
  • 16 oz extra firm tofu
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tsp ginger
Salad
  • kale as desired
  • 1 red bell pepper
  • shredded carrots as desired
  • shredded cabbage as desired
  • 1 bunch green onion
  • 1/4 cup unsweetened shredded coconut
  • 1 medium avocado
  • fresh lime
Dressing
  • 3 tbsp coconut aminos
  • 3 tbsp rice vinegar
  • 3 tbsp tahini
  • 3 tbsp water

Equipment

  • 1 chef's knife
  • 1 cutting board
  • 1 bowl or dish for serving
  • 1 small bowl or sealable container for dressing
  • 1 small whisk or mixing spoon
  • measuring cups
  • measuring spoons

Preparation
 

  1. Cut the tofu into cubes. Marinate it with 2 tbsp coconut aminos, 1 tbsp rice vinegar, and 1 tsp ginger.
  2. Wash and chop or slice the kale, red bell pepper, and green onion.
  3. Preheat the oven to 350F or use a countertop oven to toast the shredded coconut. Toast it for 2-5 minutes.
  4. 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.
  5. Add 3 tbsp tahini, 3 tbsp coconut aminos, 3 tbsp water, and 3 tbsp rice vinegar to a small bowl. Whisk everything together.
  6. 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.
* Any changes to the original recipe may alter the time, taste, and/or allergen content!