A couple weeks ago, I noticed I was getting into the habit of buying my lunch far too regularly. It was partially out of convenience, but mainly because I fell in love with a salad at a local cafe, Sprout, in downtown Seattle. This salad has the perfect amount of crunch (thanks kale & cabbage) and paired with roasted pineapple and to-die-for peanut sauce, how could I resist? I didn’t even realize it was vegan until I read the ingredients list. I decided to take it upon myself to attempt to re-create the recipe, and I’d say it was a success! Fittingly, this month’s Recipe Redux theme also encouraged us to “Spring Clean our Kitchens” and use at least 3 ingredients that were already in our fridge. Believe it or not, I already had everything for this recipe, with the exception of only a couple ingredients. I hope this salad spices up your lunch routine!
I’ll be the first to admit, I’m not the biggest fan of tofu. However, tossed in this peanut sauce, it’s a delicious and easy (+ healthy) way to add protein. I kid you not, the salad held me until dinner. I don’t think I’ve ever said that about a salad before. With three types of cruciferous veggies- cabbage, kale and roasted broccoli- this salad is a detoxification powerhouse!
- 6 cups roughly chopped kale
- 1 cup shredded carrots
- 2 cups thinly sliced red cabbage
- ½ cup cilantro, chopped
- 2 cups of broccoli florets
- 1 cup shelled and cooked edamame
- 1 x 20 oz can of pineapple chunks, drained
- 3/4 cup quinoa
- 14 oz extra firm tofu, drained and cut into ½” chunks
- ½ cup toasted peanuts
- 1 Tbsp. olive oil, divided
- 1 clove garlic, minced
- 2 Tbsp. brown sugar
- 1½ Tbsp. soy sauce
- ¼ cup peanut butter
- 4 Tbsp. fresh lime juice
- 1 Tbsp. rice vinegar
- 1 tsp. sriracha
- 6 Tbsp. olive oil
1. Preheat oven to 425°F.
2. In a small saucepan, bring quinoa and 1½ cups of water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Once cooked, remove from heat and allow to rest for 10 minutes, keeping lid on.
3. In a medium sized bowl, toss pineapple in ½ Tbsp. of olive oil. Place on parchment lined cookie sheet.
4. Use the same bowl to toss broccoli in remaining ½ Tbsp. of olive oil. Place on a separate parchment lined cookie sheet. Roast both pineapple and broccoli in the oven until browned (approximately 20 minutes each).
5. Combine all salad ingredients in a large bowl. Once cooled, add pineapple, broccoli and cooked quinoa.
6. In a small food processor or blender (such as a bullet), combine all dressing ingredients and pulse until smooth.
7. Toss dressing with prepared salad.