Kare Kare Salad
Kare Kare Salad based on all the vegetables you find in the traditional version. Eggplant, baby bok choy and beans with a creamy peanut dressing.
Servings: 4 Servings
Ingredients
Kare Kare Salad
- 3 Pieces Eggplant (use Filipino or Chinese variety)
- 1 Package Extra Firm Tofu Drained and Dried
- 1 Cup Garlic Cauliflower Rice
- 1 Cup Steamed Beans
- 4 Cups Mixed Greens
- 1 Cup Shredded Baby Bok Choy
- ½ Cup Shredded Purple Endive
- ¼ Cup Roasted Peanuts
Kare Kare Dressing
- ½ Onion
- 6 Cloves Garlic
- 2 Tablespoons Olive Oil for roasting onion and garlic
- Salt
- Pepper
- 1 Cup Vegetable Stock
- ½ Cup Smooth Peanut Butter
- 2 Tablespoons Vinegar
- 2 Tablespoons Olive Oil for dressing
Instructions
- Roast Eggplant - To cook cut the eggplant into 1 inch pieces and drizzle with olive oil and season with garlic salt and sea salt. Place in the oven at 350F for 20 minutes then flip and cook for another 20 minutes. Take out of the oven and place on serving platter.
- Roast Tofu - Take out of container and drain excess liquid. Cut into 1 inch rectangles and drizzle with olive oil and season with garlic salt and sea salt. Place in the oven at 350F for 20 minutes then flip and cook for another 20 minutes. Take out of the oven and place on serving platter.
- Garlic Cauliflower Rice - Heat up a wok or large pan and add oil. Once the pan and oil are hot add the cauliflower rice and 3 cloves of minced garlic. Cook until the cauliflower has some brown bits. About 8 minutes.
- Steam Beans - You can use regular green beans or long beans. Steam for 3 minutes and place in an ice bath to stop the cooking. Cut into small 1cm pieces.
- Shred - Bok Choy and purple endive
- Wash - mixed greens
- Make Kare Kare Dressing - Start with roasting half an onion with 6 cloves of garlic that has been drizzled with olive oil and seasoned with salt and pepper. Cook at 450F for 30 minutes until the onions and garlic are soft and a little charred.Cool down fully and transfer to a blender and add in 1 cup of vegetable stock, 1 teaspoon of atchuete powder. Blend until everything is smooth.Pour this mixture into a bowl and add in half a cup of smooth peanut butter and 2 tablespoons of vinegar and 2 tablespoons of olive oil. Mix well and adjust the flavor according to your taste. You can add more peanut butter, vinegar if you wish and season with salt and pepper. If the dressing is too thick you can loosen with more olive oil.
- Build the Salad - Start with a bed of mixed greens then add the cooked eggplant, tofu, cauliflower rice, bok choy, green beans and endive. Drizzle on the Kare Kare dressing and top with roasted peanuts.