Crunchy Thai Kale Salad

INGREDIENTS

4 cups

packed curly curly or lacinato kale

1/2 cup

thinly sliced carrots

small radishes, thinly sliced (or sub 1/4 cup sliced red onion)

1/4 cup

cubed firm tofu (organic, non-GMO if possible)

1/2 tbsp

sesame oil

1/2 tbsp

agave, maple syrup (or honey if not vegan)

1 tbsp

sesame seeds (you’ll have leftover)

1 tsp

lime juice

3 tbsp

peanut sauce for topping

1/4 cup

salted natural peanut butter (creamy or chunky)

1 tbsp

soy sauce (tamari if gluten-free)

2 tbsp

brown sugar (or sub agave, maple syrup or honey if not vegan)

Juice of half a lime (~1 1/2 Tbsp)

1/2 tsp

chili garlic sauce

Hot water

optional: Sriracha for a little heat