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© 2020 by Inside Sprout

Spicy Kale Salad



First of all I want to apologise for calling this dish spicy, it is spicy to me, which doesn't make it actually spicy. With that out of the way, don't leave, because if you want to add more spice you totally can. Just up the mustard, sriracha and add a chili pepper or two.



The best part about this salad is that it got the 'it's ok' seal of approval from my boyfriend who is very much against eating salads for dinner. He is very set on this 'salads can go with dinner, they just can't be the entire dinner' idea.


Naturally I can't just let that be a thing and I have been making dinners that are secretly salads for ever (spring rolls are a great example). But I thought I would try to feed him actual salad, and he thought it was ok, which is pretty much a succes!

(I made him sound like the pickiest eater here, and I promise he's not actually that bad)



Spicy Kale Salad

Serves 2


150 gram tempeh

4 tbsp soy sauce 2 tbsp maple syrup 1/2 tbsp peanut butter

120 gram quinoa

2 bunches of kale

1 small head of romaine lettuce

1 tsp mustard

4 tbsp soy sauce

2 tbsp maple syrup

1/2 tbsp peanut butter


Peanut Dressing

3 tbsp soy sauce

2 tbsp Maple syrup

1.2 tbsp peanut butter

1 tsp sriracha (or more)


Toppings

Edamame beans, chopped spring onions, chopped hazelnuts


Thinly slice the tempeh into strips, bring water to boil and add the tempeh. Let this boil for 15 minutes to reduce bitterness. Throw out the water and add the soy, maple and peanut butter, bake the tempeh for 5 minutes on each side.


Meanwhile prepare the quinoa according to the packaging (let is boil in water for 15 minutes and let sit covered until ready to use, fluff with a fork).


Rip the kale into small pieces and massage, this makes the kale softer. you could also steam the kale. Rip romaine and mix together with the kale. Add the mustard and massage it into the greens.


Mix the peanut dressing together, assemble the salad and add the toppings.