Miso Crunch Kale Salad

By Simply Scratch

Ingredients

1½ tablespoons white miso paste
2 teaspoons ginger paste (or use freshly grated)
1 teaspoon garlic paste (or 1 clove freshly grated)
1 tablespoon tahini
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1 tablespoon maple syrup
1 teaspoon sambal oelek
1/2 medium lime (juiced (about 1 tablespoon))
2 tablespoons warm water
10 ounces lacinato kale
1½ cups green cabbage (thinly sliced)
1½ cups purple cabbage (thinly sliced)
1 can chickpeas (rinsed and drained)
10 ounces mukimame (aka shelled edamame)
1 cup sliced sugar snap peas
2/3 cup matchstick carrots
4 green onions (sliced, plus more for serving)
1/3 cup unsalted cashews (roughly chopped, plus more for serving)
1/4 cup sliced almonds (plus more for serving)
1 tablespoon toasted sesame seeds (plus more for serving)

Prep Time35mins
Servings6

Instructions

MAKE THE MISO DRESSING:

In a bowl, measure and add; the white miso paste, ginger and garlic paste, toasted sesame oil, rice vinegar, maple syrup, tahini, sambal oelek and the juice of half a small lime. Combine with 2 tablespoons warm water and whisk to combine.

MAKE THE SALAD:

Strip the leaves off of the kale (aka tuscan or dino). Rinse and spin dry before adding to a large bowl with a little drizzle of olive oil and a small pinch of salt. Using your hands, massage the kale until it reduces in volume and is darker in color. Next add in the cabbage, chickpeas, shelled edamame (mukimame). Next add in sugar snap peas, carrots, green onions, cashews, sliced almonds and 1 tablespoon toasted sesame seeds. Toss to combine.

Then toss the salad with 1/4 cup of the dressing. Transfer to a serving bowl, top with remaining dressing, extra green onions, cashews, almonds and toasted sesame seeds. Serve as a plant based main dish or add shredded cooked chicken for extra protein.