Cucumber Kale Mango Salad & Ginger Dressing
Cucumber Kale Mango Salad
Serve 2 - 4 servings Ingredients - Salad
1/4 cup - chopped green onions
1/4 cup - chopped cilantro
1/2 cup - or half a cucumber cut in diagonal slices
1/4 cup - diagonally cut snap peas
2 cups - chopped kale
1/2 cup - diced mango
3 tbsp - toasted coconut shavings
3 tbsp - chopped roasted peanuts
Tofu Marinade
1 block tofu cut into large dice chunks
2 tbsp - soy sauce
2 tbsp - grapeseed oil
1/2 tbsp - garlic powder
1 tsp - togarashi seasoning
1 tbsp - lime juice
Ginger Dressing
1/2 cup - grapeseed oil
1/4 cup - rice vinegar
1/2 cup - water
3 tbsp - miso paste
1 tbsp - sesame oil
1 tbsp - soy sauce
2 medium carrots - peeled and roughly chopped
3 tbsp - chopped ginger
Instructions
Step 1 - Marinate the Tofu
For the tofu I cut the block in large dice chunks and marinate it iin a large bowl. This can be done ahead for maximum flavor but doing it in the spur of the moment works good too. I like to air fry my tofu for this to get them crispy on all sides and without having to deep fry them. To do that I lay the tofu and spread out the chunks over a piece of parchment paper on a tray fit for the air fryer. Set at 350 degree Fahrenheit for about 20 min, tossing half way.
Step 2 - Prepare the dressing
This type of dressing is made using a blender and I really like to use my nutribullet for this one to really get all the pieces of raw carrot and ginger. Once all the ingredients are placed in, blend till smooth and reserve the dressing in a jar or container in the fridge to set while the rest of the salad is built.
Step 3 - Chop the veg
For the cucumber slices I only used half the cucumber and reserved the rest to use for something else later. Using half of the cucumber I cut it in half again horizontally. Then layed it flat and at an angle cutting it into slices. For the snap peas I did a similar cut. Turning the pea to get diagonal biased cuts.
For the mango and avocado I simply just cut them into large diced chunks. After washing the kale and removing the stem I just gave a rough chop and added it to a large bowl. Lastly to chop the green onions and cilantro. Set all the prepped veggies to the side to use later.
Step 4 - Prep the garnishes
In a nonstick sauté pan, toast the unsweetened coconut flakes till golden brown and then set aside to cool. While the coconut is cooling this is a good time to roughly chop up those roasted peanuts or pulse them in a food processor.
Step 5 - Assemble the salad
In the large bowl with kale I reccomend massaging the kale a bit with a bit of the ginger dressing. This is the best way to really get the dressing to cling onto the greens. After this I add in the warm tofu on top, the snap peas, cucumber, mango, avocado, green onions, cilantro, toasted coconut, peanuts and a generous drizzle of the delicious ginger dressing.
Step 6 - Plating
In the video I plated this salad as one big serving but this salad works great as a side as well. In a large family style salad bowl, with my hands spread out a base layer of salad trying to put mostly kale so the cucumber and all the pretty veg can really be show cased on the top. Once all the salad has been piled nicely. I recommend going in with one last drizzle of dressing and some more garnishing on the top with the peanuts, sesame seeds, cilantro, green onions and toasted coconut.
Lastly all that’s left is to give a squeeze with an intentional lime wedge garnish over the top and dig in !
