{"id":77593,"date":"2022-10-28T17:00:55","date_gmt":"2022-10-28T15:00:55","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77593"},"modified":"2022-10-28T10:50:38","modified_gmt":"2022-10-28T08:50:38","slug":"kale-salad-with-orange-coconut","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/kale-salad-with-orange-coconut\/","title":{"rendered":"Kale Salad with Orange and Coconut"},"content":{"rendered":"

Shredded coconut give this kale salad with orange a touch of tropical flair while also standing up to the bold flavor of kale. Orange is a refreshing addition to this winter salad, while toasted sesame oil give is a slight Asian flair. Smoked tofu, which could be an optional add-in, makes this nutrient-packed vegan salad worthy of becoming a main meal salad.<\/p>\n

Inspiration for this kale salad with orange and coconut<\/h2>\n

This salad is an adaption of a salad that I a friend of mine made from the blog \u201cAn Endless Meal<\/a>\u201d. My version is made with Valencia oranges, a mix of curly kale, red Russian kale and Tuscan kale, red onion, smoked tofu, and a dressing made with freshly squeezed orange juice, roasted sesame oil, maple syrup and Japanese rice wine vinegar. As with the original, it also includes toasted coconut flakes and sesame seeds. The result is a simple but delicious winter salad with bright flavours reminiscent of summer.
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How to adapt this kale salad recipe<\/h2>\n