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kale salad vegan buffet

KALE SALAD WITH JAPANESE ROASTED SESAME DRESSING AND POMEGRANATE

A vibrant kale salad with Japanese-inspired roasted sesame dressing, pomegranate, celery, chickpeas and tofu: packed with flavour and protein!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salate
Cuisine Fusion cuisine
Servings 4 servings
Calories 181 kcal

Recommended Equipment

salad spinner*
knife*
cutting board*
colander*
measuring spoons/ cups*
US Customary - Metric

Ingredients
 
 

  • 60 g kale hard stems removed and chopped
  • 100 g smoked tofu cut in 1 cm cubes
  • 2 stalks celery sliced
  • 120 g cooked chickpeas
  • 1/2 pomegranate

Roasted Sesame Dressing

  • 1 tablespoon roasted sesame oil
  • 1 tablespoon tahini
  • 1 tablespoon soy sauce use tamari for gluten-free
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon grated ginger
  • 1 teaspoon shiro miso or genmai miso paste
  • pinch of black pepper

Instructions
 

  • Mix kale, tofu, celery and chickpeas in a big bowl.
  • Mix all the dressing ingredients in a small bowl.
  • Open the pomegranate. There are many ways to do that, my favourite is opening it in a bowl of water. No splashes, the arils sink to the ground and all the peely stuff swims to the surface.
  • Mix the salad with dressing and pomegranate and serve immediately.

Nutrition

Calories: 181kcalCarbohydrates: 22gProtein: 7gFat: 8gFiber: 5gSugar: 10g
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