Thai Kale Salad Wrap

What's your favorite means of disguising a salad so it doesn't seem so... salady? Let's be honest, salads are not always easy to eat. My cravings for them are few and far between. It's not that I don't like salad. I do, actually! But present me a salad along with one other option... any option at all... And watch as I'm lured away from making a hearty salad my dinner choice.

Here's where trickery works like magic... throw a salad in a wheat tortilla and call it a "wrap." Bam! The allusion of a "sandwich" presents a salad in a completely new light, and I'm all in. One simple little shell holding my salad all together for me is beyond thrilling.

And if this salad wrap contains a delicious peanutty thai dressing made from scratch... Forget about it. I'm at the alter saying my "I do's" to said wrap, I love it so much.

This recipe below can be served as a salad or wrap, whichever is more appealing to you. Either way, it will not let you down. Let's dive right in, shall we?


Thai Kale Salad Wrap {inspired by Edible Perspective}

Ingredients for Dressing: 2 1/2 tablespoons of organic creamy peanut butter 2 tablespoons & 2 teaspoons of rice vinegar 1 tablespoon olive oil 2 teaspoons honey 1 1/2 teaspoon soy sauce 1/2 teaspoon orange zest 1/2 teaspoon ginger, minced or grated 1/4 grated garlic

Ingredients for Salad/Wrap: 1 hearty handful of kale 1/2 cup of bean sprouts 1/4 cup of quinoa 1/2 cup of red cabbage 1/4 cup shredded carrot 1/4 cup of bell peppers, diced 1/8 cup of peanuts tofu 1 tsp. coconut oil pepper tortilla wrap (*optional) marinate

Slice tofu to desired amount. Marinate in soy sauce and rice vinegar for about 10 minutes. whisk Meanwhile, combine the peanut butter, rice vinegar, olive oil, honey and soy sauce in a bowl. Whisk until blended. Add orange zest, ginger and garlic and mix. Let sit for about 10 - 15 minutes for the flavors to intermingle.


Once the tofu is marinated, heat coconut oil to a medium heat and sear the tofu (about 3 minutes per side). I like tofu to have a very browned surface - but cook to your liking. Add pepper to flavor.


For the wrap (or salad, whichever you prefer) grab one very hearty handful of kale and add to a large bowl. Combine all remaining vegetables. Toss in about 2 tablespoons of the dressing (flavor to your liking).


Once tossed - add however much you like to your tortilla wrap, add a slice of tofu on top and voila! You're on the train to yummy town.