Seitan · Salad
Kale salad with grilled seitan and tahini dressing
Massaged kale salad topped with grilled seitan, crunchy vegetables and a lemony tahini dressing. A rich and balanced plant-based option, perfect for lunch.
ProductSeitan
Prep time15 min
Cook time10 min
Yield8 to 10 servings
Quantity
Ingredients
- Grilled seitan
- 1 kg État Végétal seitan
- 80 ml olive oil
- 60 ml lemon juice
- 10 g lemon zest
- 10 g dried oregano
- 10 g dried thyme
- 15 g chopped garlic
- Salt and pepper to taste
- Salad base
- 800 g kale (stems removed, chopped)
- 300 g grated carrots
- 200 g thinly sliced red cabbage
- 150 g diced cucumber
- 150 g seeds (sunflower or pumpkin)
- Tahini dressing
- 250 ml tahini
- 125 ml water (adjust for texture)
- 80 ml lemon juice
- 40 ml maple syrup
- 20 g chopped garlic
- Salt and pepper to taste
Method
- Grill the seitan. Mix all the ingredients except the seitan. Add the seitan and coat well. Cook in a pan for 5 to 7 minutes, until lightly browned.
- Prepare the kale. Massage the kale with a little dressing or lemon juice for 2 or 3 minutes to tenderize it.
- Make the dressing. Mix all the ingredients until smooth. Add water if needed.
- Assemble the salad. Toss the kale with the vegetables and part of the dressing.
- Serve. Top with the grilled seitan. Sprinkle with seeds and drizzle with the rest of the dressing.
Good to knowThe base recipe is designed for 1 kg of État Végétal Seitan, about 84 g of seitan per serving.
