Your new favorite meal-prep Miso Sesame Kale Salad that gets even better as it sits! Made with tender massaged kale, marinated chickpeas and edamame, tangy quick-pickled onions, and a savory miso-sesame dressing, all finished with toasted seeds and crunchy vegetables that won’t wilt.
I love a good kale salad, maybe more than any other kind of salad. Don’t get me wrong – kale salads can be BAD, but when the kale is massaged until tender and coated in a luscious dressing in every crevice? It’s hard to beat. Another bonus is how well it holds up as a plant-based meal prep recipe. Full of fiber, ready when you want it, and super delicious? That’s my kind of recipe.
I make this Kale Salad with Crispy Chickpeas and Lemon Dressing all the time, and this Vegan Caesar Salad is also regularly in the mix, but I recently started dreaming about a kale salad with a creamy sesame dressing. There is a similar kale salad that I love from the Whole Foods salad bar, but it isn’t always consistently delicious, so I set out to create my own version.
Why you’ll love this Miso Sesame Kale Salad
It gets better as it sits. Unlike most salads that turn soggy after a few hours, massaged kale actually improves in the fridge. The leaves stay tender and flavorful.
It’s packed with plant-based protein. Between the chickpeas, edamame, and hemp or pumpkin seeds, this salad is as filling as it is delicious.
The dressing is next-level good. Tahini, miso, fresh ginger, garlic, and lime juice come together into something creamy, tangy, and deeply savory. It’s the kind of dressing you’ll want to put on everything. Make a double batch and use any extra for grain bowls or other salads.
It’s endlessly customizable. Swap the nuts, change up the seeds, add dried fruit, or throw in whatever vegetables you have on hand. The base is flexible enough to work with whatever is in your fridge.
It’s naturally gluten-free and vegan. No modifications needed: it’s made entirely from whole, plant-based ingredients.
Ingredients & substitutions
For the salad
- Curly kale is ideal here because its sturdy texture holds up to massaging and stays crisp for days. Lacinato kale works too, but avoid baby kale: it will turn soft too quickly for meal prep.
- Chickpeas add protein and heartiness and soak up the marinade beautifully. White beans also work well.
- Edamame brings a pop of color and extra protein. Frozen shelled edamame works perfectly, just thaw before using.
- Red cabbage adds crunch and color. Green cabbage also works.
- Rice vinegar keeps the marinade mild and slightly sweet. Apple cider vinegar works but has a stronger flavor.
- Tamari keeps the recipe gluten-free. Coconut aminos are a great lower-sodium option.
For the dressing
- Tahini is the base of the dressing. Make sure you’re using a good-quality runny tahini. Thick or bitter tahini will affect the flavor and texture. I like Soom tahini.
- Miso adds umami depth. White or yellow miso is mildest and works best here.
- Toasted sesame oil is key for flavor; I don’t recommend substituting with regular or neutral oil.
- Fresh lime juice brightens everything up. Rice vinegar works as a substitute.
- Fresh ginger adds warmth and a subtle kick. Ground ginger works in a pinch; use about 1/8 teaspoon.
Meal prep & storage tips
Dress the whole salad. Unlike most salads, this one holds up beautifully even when fully dressed. The massaged kale won’t wilt — it will just get more tender and flavorful. Go ahead and toss everything together at the start of the week.
Keep the crunch toppings separate. The one exception is the nuts and seeds. Store those in a small bag or jar on the side and sprinkle them on just before eating to keep them crunchy. It’s also not a huge deal if you don’t do this; they’ll just be a little softer.
Storage: The dressed salad keeps well in an airtight container in the fridge for up to 4 days.
Add your favorite protein! Tofu, tempeh, chicken, or any other of your favorite proteins will be great with this salad and make it even more protein-rich.
This one will definitely be in my meal prep rotation, along with my miso sesame dense bean salad and my Mediterranean bean salad. This one has all the goodness and protein of a dense bean salad, plus some delicious kale (extra fiber!) and a super luscious tahini dressing. I hope you love it!
Kale Salad with Miso Sesame Dressing
Ingredients
Salad Base
- 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
Marinade
- 1/2 large red onion, very thinly sliced
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup shelled edamame
- 3 tablespoons rice vinegar
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
Creamy 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
- In a medium bowl, combine sliced red onion, chickpeas, and edamame with rice vinegar, tamari, maple syrup, and salt. Toss well to coat. Let marinate for at least 30 minutes, or overnight in the fridge for even more flavor.1/2 large red onion, 1 15-ounce can chickpeas, 1/2 cup shelled edamame, 3 tablespoons rice vinegar, 1 tablespoon tamari, 1 teaspoon maple syrup, 1/4 teaspoon salt
- Place chopped kale in a large bowl. Add a pinch of salt and massage with your hands for 1 to 2 minutes until softened, darker in color, and reduced in volume. This step is key: it helps keeps the salad tender for days.8 cups curly kale
- Make the dressing: whisk together tahini, sesame oil, tamari, lime juice, maple syrup, garlic, miso, ginger, and red pepper flakes. Add warm water gradually, whisking until smooth and pourable. Taste and adjust as needed, it should be bold and punchy.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, 2 teaspoons white or yellow miso, 1 teaspoon fresh ginger, 1/2 teaspoon red pepper flakes, 3-6 tablespoons warm water
- Dress the kale. Pour about a third the dressing directly onto the massaged kale and toss aggressively, working it into the leaves so every piece is seasoned at the base layer. I like to use my clean hands to make sure it coats every crevice of the kale.
- Add shredded carrots, red cabbage, and the marinated chickpeas, edamame, and onions (drained of most of the marinade) to the kale. Add more dressing to get to your desired amount and toss thoroughly. You might have extra tahini dressing; save for another use. Top with green onions, sesame seeds, nuts, and seeds.1/2 cup shredded carrots, 1 cup thinly sliced red cabbage, 2 tablespoons green onions, 2 tablespoons toasted sesame seeds, 3 tablespoons roasted salted almonds or cashews
- Store any leftovers in an airtight container. The dressed kale holds up beautifully for 3 to 4 days in the fridge!
