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Kale and Kraut Rice Salad
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Kale and Kraut Rice Salad

A healthy, delicious and vibrant rice salad dish, topped off with an incredibly tasty tahini sauce.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Appetizers, Salads
Keyword: kale and kraut rice salad
Servings: 4 people
Calories: 202kcal
Author: Kevin Schmidt

Ingredients

  • 2 cups cooked rice jasmine, basmati, or any rice you prefer
  • ½ cup cooked or pickled beets diced
  • ¼ cup pine nuts toasted
  • 4 cups kale chopped fine or chiffonade
  • ½ cup sauerkraut
  • 1 recipe Tahini dressing
  • salt and pepper to taste
US Customary - Metric

Instructions

  • In a large bowl mix the rice, diced beets, pine nuts, and half of the tahini dressing. Season to taste with salt and pepper. Divide equally among 4 plates.
  • In a large bowl, mix the chopped kale and sauerkraut with the rest of the tahini dressing. Season to taste with salt and pepper. Dive equally among 4 plates on top of the rice. Serve the rice mixture warm or cold.

Nutrition

Calories: 202kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6693IU | Vitamin C: 84mg | Calcium: 117mg | Iron: 2mg