Prep 24 hrs
Cook 15 mins
Kashi can be found in any health food market. It is a grain blend and it is also used for a breakfast porridge. This recipe comes from a health food class I've been taking. It really is very good. Kashi has a nice chewy texture and this salad has a great flavor. Low fat and you don't need salt for this because the tamari is quite salty. I hope you will try it! The prep time is for chilling the Kashi (it must be COLD!).
- 1 1⁄4 cups Kashi
- 2 1⁄4 cups water
- 2 stalks celery, diced
- 1⁄2 of a red onion, diced
- 2 tomatoes, diced
- 1⁄2 green pepper, diced
- 2⁄3 cup frozen peas, thawed
- 1⁄2 cup sliced black olives
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1⁄4 cup tamari (or soy sauce)
- 2 tablespoons vinegar
- 2 teaspoons Dijon mustard
- Cook Kashi in the water (covered) until all the water is absorbed.
- Chill the Kashi overnight or for several hours until thoroughly chilled.
- Combine all the dressing ingredients and pour over the combined vegetables.
- Add the Kashi and and toss all together.
- Chill before serving.
I have been looking for a nice kashi salad recipe, they serve one onthe salad bar at the local market and I love it.
I do like kasha but in this recipe I found it to be to mushy. I would dry fry the kasha first with a whole egg. Which seals each particle and keep starch granules from sticking together. I will give this an other try the way I suggested and put in an other review.
Theresa, I made the kashi last night as I had some on hand, and also the dressing and veggies. I tried the kashi today and I simply do not like the taste. Neither does my husband. So-o I cooked up an equal amount of Basmati rice and when it cooled put the veggies and dressing in it and let it sit in the refrigerator for several hours. It was fabulous. The dressing and veggies are 5 star, but it's just a personal taste that I don't like kashi. I do put it in bread occasionally. But I will use this recipe again, just with Basmati rice. Thanks, Carole