Description
A vibrant and nutritious kale salad featuring a bold miso sesame dressing, crunchy vegetables, marinated chickpeas, and toasted nuts and seeds. This easy-to-make salad is perfect for a wholesome lunch or a healthy side dish.
Ingredients
Salad
- 8 cups curly kale (stems removed and chopped, about 1 large bunch or two smaller bunches)
- 1/2 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 2 tablespoons green onions (thinly sliced)
- 2 tablespoons toasted sesame seeds
- 3 tablespoons roasted salted almonds or cashews (chopped)
- 1/2 large red onion (very thinly sliced)
- 1 15-ounce can chickpeas (drained and rinsed)
- 1/2 cup shelled edamame
Marinade
- 3 tablespoons rice vinegar
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
Miso Sesame Dressing
- 1/2 cup tahini
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari
- 3-4 tablespoons fresh lime juice
- 2 teaspoons maple syrup
- 3 small garlic cloves (grated)
- 2 teaspoons white or yellow miso
- 1 teaspoon fresh ginger (grated)
- 1/2 teaspoon red pepper flakes (or to taste)
- 3-6 tablespoons warm water (to thin)
Instructions
- Marinate Chickpeas and Veggies: In a medium bowl, combine the thinly sliced red onion, chickpeas, and shelled edamame. Add rice vinegar, tamari, maple syrup, and salt. Toss everything well to coat evenly. Let this mixture marinate for at least 30 minutes, or preferably overnight in the fridge to enhance the flavors.
- Massage the Kale: Place the chopped kale into a large bowl. Add a pinch of salt. Using your hands, massage the kale for 1 to 2 minutes until it softens, changes to a darker color, and reduces in volume. This step is essential to make the kale tender and more enjoyable to eat.
- Prepare the Miso Sesame Dressing: In a separate bowl, whisk together tahini, toasted sesame oil, tamari, fresh lime juice, maple syrup, grated garlic, miso, grated fresh ginger, and red pepper flakes. Gradually add warm water while whisking until the dressing is smooth and pourable. Taste and adjust seasoning to ensure a bold and punchy flavor.
- Dress the Kale: Pour about one-third of the dressing directly onto the massaged kale. Toss vigorously, using your hands if possible, to work the dressing into every leaf and evenly coat the base layer of the salad.
- Combine Salad Ingredients: Add the shredded carrots, thinly sliced red cabbage, and the marinated chickpeas, edamame, and onions (drained of most marinade) to the kale. Add more dressing as desired and toss thoroughly to combine all ingredients well.
- Finish and Serve: Top the salad with sliced green onions, toasted sesame seeds, and chopped roasted salted almonds or cashews. Save any leftover dressing for another use.
- Storage: Store any leftover salad in an airtight container. The kale salad holds well for 3 to 4 days in the refrigerator while staying tender and flavorful.
Notes
- Massaging the kale is key to tenderizing it and making this salad enjoyable for several days.
- Marinating the chickpeas and vegetables overnight intensifies the flavor.
- Adjust the thickness of the dressing with warm water to your preference.
- This salad is delicious served chilled or at room temperature.
- Save leftover dressing for use as a dip or drizzle on other dishes.
- Feel free to swap nuts or seeds based on preference or allergy needs.
