Meatless Monday: Kale and Mushroom Salad - FabFitFun

Meatless Monday: Kale and Mushroom Salad

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We usually associate Chinese food dinners with wearing sweats and binge-watching Netflix until we fall asleep feeling shameful and greasy during episode 11 of Orange Is the New Black. Sure, sometimes there’s a little broccoli in our takeout carton of beef, but there aren’t many other redeeming qualities about our favorite international fare (besides, of course, being absolutely delish). What’s a kung pao-lovin’, health-conscious gal to do?

Well ladies, it’s time to revamp your dinner by adding a little DIY (and subtracting all that sodium and MSG). The chefs at Chi Lin, one of LA’s hottest Chinese restaurants, are tackling the deep-fried issues that plague Chinese cuisine by taking a healthful and sophisticated approach with their recipes.

Once you master their light and yummy kale and mushroom salad, you’ll never go to sleep with the eggroll bloats again. (We don’t promise that binging on this salad will help curb your Netflix addiction, but hey — one vice at a time!)

Kale and Mushroom Salad

kale, chopped and blanched

white asparagus, sliced on bias and blanched

Shiittake mushrooms, sliced thin and fried until crispy
tofu sheets

4 ounces chicken stock
1 ounce soy sauce
1/2 ounce sesame oil
1/2 ounce XiaoHsing rice wine
salt, to taste
sugar, to taste
sesame oil, to taste

1. Pan fry the tofu sheets on both sides and set aside.
2. Add chicken stock, soy sauce, sesame oil, Xiaohsing rice wine, and tofu sheets and braise until no more liquid remains. Remove the tofu sheets and slice thin. Set aside to cool.


2 cups sesame paste
2 1/2 ounces soy sauce
1 tablespoon sugar
1/2 tablespoon salt
1 tablespoon sesame oil
1 tablespoon Chinese hot mustard
1/2 cup hot water
1 tablespoon sesame oil
tofu sheets

Directions for dressing:

Mix together all ingredients and set aside.


Toss Kale and asparagus together. Add salt, sugar, and sesame oil to taste. Top with sliced, braised tofu sheets. Drizzle the sesame dressing over the salad. Garnish with crispy shiittake mushrooms.

xx, The FabFitFun Team

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