INGREDIENTS NEEDED

  • 2 tablespoons silken tofu
  • 1 tablespoon thai chili sauce
  • 1 teaspoon sriracha
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons mirin
  • 1/2 clove garlic
  • 1 teaspoon chopped shallots
  • 1 teaspoon honey
  • ½ lemon (juiced)
  • 3 tablespoons vegetable oil
  • 4 cups baby kale (chopped)
  • 1/4 cup cashews
  • 1/8 cup blond raisins
  • 1/2 cup bean sprouts
  • 1/4 cup shiitake mushrooms (thinly sliced)
  • 1 tablespoon wasabi furikake seasoning (crushed)

SALAD

  • Toss the kale, cashews, raisins, bean sprouts, and mushrooms with the dressing.
  • Top with the wasabi furikake.

DRESSING 

  • Blend together silken tofu, chili sauce, sriracha, rice wine vinegar, mirin, garlic, lemon juice, honey, and shallot.
  • Drizzle in vegetable oil; season with salt and pepper.
  • Set aside.

 

 

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