Kale Salad with Miso Sesame Dressing

A sturdy, flavor-packed kale salad that gets better as it sits. Tender massaged kale, brined chickpeas and edamame, tangy quick-pickled onions, and a savory miso-sesame dressing — finished with toasted seeds and crunchy vegetables that won't wilt.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword healthy, meal prep, salad, vegan

Prep Time 20

Total Time 20

Servings servings

Calories 401kcal

Author Rachel Conners

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!

Notes

This recipe makes a generous amount of dressing; save any extra for another salad or to drizzle on your favorite veggies or grain bowl.

Nutrition