Yields: 2 entree servings, 4 side servings
Ingredients
- 1 bunch curly kale You can also use lacinato kale if you prefer., stems and center rib removed and coarsely chopped
- ½ cup shelled edamame Yes, you can use frozen. Just run the beans under warm water for about 20 seconds to thaw.
- ½ cup grated carrots
- ¼ of a medium red onion very thinly sliced
- 1 small red bell pepper diced
- ½ ripe avocado diced (I like to use a whole avocado, but I’m partial to avocado. You do you.)
- ¼ cup roasted cashews chopped
For the Miso Dressing:
- 1 tablespoon plus 1 teaspoon mellow white miso
- 1 clove garlic pressed or finely grated
- 2 tablespoons fresh lime juice
- 2 teaspoons unseasoned rice vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Sriracha
Instructions
- Wash your kale very well and pat it dry. (Kale already tastes like kale, you don’t want it to taste like dirt too.) Remove the stems and center ribs from the kale. I just use my hands to do this, but you can use a knife if you prefer. Roughly chop the kale and transfer it to a large bowl.
- Now it’s time to prepare the miso dressing. Place all the ingredients for the miso dressing in a small bowl and whisk until well combined.
- Pour 2/3 of the dressing over the kale and use your hands to rub the dressing into the kale leaves for about 3 minutes. This process is called “massaging the kale.” It’s kind of weird and annoying, but do NOT skip this step. This little massage will make sure that your kale isn’t tough and gross. Post-massage, set your kale aside for at least 15 minutes to marinate/tenderize.
- While your kale is resting, prepare the rest of the ingredients for your salad. Add all of the ingredients except for the cashews to the massaged kale. Drizzle with the remaining miso dressing and toss to coat.
- Sprinkle your kale salad with the chopped roasted cashews just before serving.