Kale Salad with Beet Ribbons

Vegan Kale and Beet Salad || the domesticated wolf

These beet ribbons have been making many appearances on my Instagram feed as of late … and for good reason! They’re delish.

I like to make a big batch and have them on hand all week. The tofu and beets require no cooking, so this is one very quick meal once everything is ready to go.

vegan beet ribbons || the domesticated wolf

Ingredients for 2 servings:

1 large beet, peeled then spiralized using the largest setting
1 bunch kale, leaves removed with stems discarded then washed and tried
1/2 cup shredded purple cabbage
3 tbsp toasted sesame oil
1 block firm tofu, drained and diced
1/3 cup salted peanuts
1 tbsp ponzu
1 tbsp seasoned rice vinegar
1 tbsp black sesame seeds
1/4 tsp red pepper flakes

Directions:

  1. Slice the beet noodles into ribbons with a sharp knife or kitchen scissors then marinate in soy sauce at least 30 minutes
  2. Massage the kale and cabbage with sesame oil and set aside
  3. Once the beets are ready, place the kale and cabbage mix into a bowl and toss with beet ribbons
  4. Top the salad base with diced tofu and salted peanuts
  5. Drizzle the ponzu and seasoned rice vinegar atop and sprinkle with sesame seeds and red pepper flakes

how to make beet ribbons || the domesticated wolf