I just love myself some miso! Especially the white or the yellow flavors as they are sweeter and have less salt than the brown or red varieties, in fact I could almost drink the dressing for this Kale & Sweet Potato Salad with miso ginger dressing. Miso not only has a lovely umami flavor that adds depth to soups, births, salads, desserts and main dishes, it also helps to protect the body from radiation, cancer, air pollution, and environmental toxins. And it is wonderful digestive aid and protein source, bonus!
I also particularly like kale salads not only for their nutrient value but almost more so because it doesn’t get soggy as it sits like other greens and almost gets better when it is leftover. You can use this recipe as a template and add pretty much anything you want, but pay attention to the mixing technique- you don’t want to add somethings soft before you have incorporated the dressing (read on, you will see what I mean). Double up the batch and take some to work with you the next day for lunch. For a hearty, vegan or paleo meal you can even make it a meal by adding some beans, quinoa, brown rice, nuts, seeds or other protein, the sky’s the limit!
Kale & Sweet Potato Salad with Miso Ginger Dressing
1 large bunch Tuscan or curly kale
1 small sweet potato or yam, skin removed and peeled into ribbons with a potato peeler
2 cups thinly sliced red cabbage
1 medium red bell pepper, julienne
1/2 bunch of green onions, sliced thin
1/4 cup sweet white or yellow miso, at room temperature*
1/4 cup freshly squeezed lemon juice
3 Tablespoons coconut oil
1 Tablespoon maple syrup or raw honey
3 Tablespoons fresh ginger, finely minced (about 2 inch piece)
1 large clove garlic, finely minced
2 Tablespoons water
1 teaspoon salt, or to taste
Makes 4-6 servings
Remove the dark green leafy parts of the kale from the stems and set aside. Gather the stems into a pile with one hand and- thinly slice the stems into 1/8 inch rounds and add to a large salad bowl. Cut the leafy parts into strips to about 1 inch. If the leaves are very large and wide then cut them in half the long way and then proceed, adding the leaves to the bowl as you go. Add the remaining ingredients for the salad to the bowl and set aside.
Place all of the ingredients for the dressing into a bowl and whisk well to combine. If you coconut oil is very solid you will want to warm gently on the stove before adding to the dressing. If you want to make a double or triple batch of the dressing you can put all the ingredients in a blender and been on high until smooth- no warming necessary.
Pour the dressing over the kale salad and toss very well with clean hands, massaging the leaves to help the marinating process. Don’t be gentle here, your really want to crush the leaves to soften and help the marinating process. Taste and adjust salt and lemon if necessary. You can serve immediately but also great leftover!
Tips & Notes~
Add some shaved carrots, yellow beets, avocado or some chopped up nuts. If using avocado, add after you massage the dressing into the kale.
Miso: Found in the refrigerated section of many grocery stores. The white and yellow kinds are more mellow in flavor. If you can only find the red or brow you can decrease the amount to 2 tablespoons. Miso helps to protect the body from radiation, cancer, air pollution, and environmental toxins. Also a wonderful digestive aid and protein source.