I was looking in the fridge for a little dinner inspiration last night – kelp noodles, carrots, tofu, vegetables and miso paste. I wanting something fresh (and ridiculously easy) so I decided on a salad.
It wasn’t until I had grated the carrot that this recipe started to come together 🙂 It total it only takes around 15 minutes to make from start to finish – and even less with more helping hands in the kitchen.
This recipe is: Gluten free, Grain free, Sugar free, Vegan, Vegetarian and can be paleo by swapping the peanut butter for almond butter and the tofu for organic free range chicken 🙂
Ingredients:
2 carrots, grated/sliced/chopped its up to you – my grater does kind of julienne so I went with that
1/4 red cabbage, thinly sliced
3 shallots, thinly sliced
Handful of cherry tomatoes
Kale/Spinach/Wombok cabbage, shredded (about the same amount of red cabbage or slightly less
Rough handful of nuts (peanuts, cashews ect)
1 tbsp sesame seeds
1 packed of Kelp Noodles – I used Sea Tangle – Simply rinse under warm water, drain and add into salad.
1 packed of un-flavoured firm tofu Or organic chicken breast cooked
Salad dressing:
2 tbsp raw peanut butter (almond butter would work here too)
1 tsp brown rice miso paste
1 tsp harrissa paste (ORG if possible)
2 tbsp tamari
1 tbsp sesame oil
3 tbsp filtered water
salt and pepper to season
Method:
1. In a small jar, mix all salad dressing ingredients and shake until well you get a smooth consistency. You may need to add a little bit more water if you like the dressing thinner.
2. In a large salad bowl, mix together all the salad ingredients – except for the Tofu
3. In a small pan, heat coconut oil and slightly fry the Tofu to brown the outside and warm it up. I placed some of the salad dressing in the pan to help flavour the tofu further.
4. Place your protein on top of the salad and stir through the dressing.
Enjoy straight away 🙂
* this recipe makes enough for 4 – 5 people OR 2 dinners and 2 lunches