Kale Salad
Savory flavors and kale were made for each other. This salad has a little acid to soften the tough kale, so make it at least 30 minutes before serving but eat it all before it wilts - which won’t be a problem!
Ingredients
- 1 Kale bunch, about a packed produce bagful
- 2 Garlic Cloves, minced
- 5 T Nutritional Yeast
- 3 T Apple Cider Vinegar
- 3 T Tahini
- 3 T Miso paste, any color
- Freshly Ground Black Pepper, to taste
- Water
Instructions
- 1 Rinse, Dry, And Coarsely Chop The: Rinse, dry, and coarsely chop the kale, removing the tough stems.
- 2 In A Large Mixing Bowl, Whisk: In a large mixing bowl, whisk the rest of the ingredients until smooth. Whisk in enough water to slightly thin to a dressing consistency. Err on the side of too thick.
- 3 Add The Kale And, Using Your: Add the kale and, using your hands, toss and gently massage the dressing into the kale.
- 4 Cover And Refrigerate For At Least: Cover and refrigerate for at least 30 minutes and up to 4 hours (at which point it will become too limp)
Pro Tips & Delicious Variations
- The dressing can be made ahead of time and refrigerated up to 3 days.
- Because kale is so sturdy, chop enough kale for each meal and coat with some of the dressing. You don’t have to make it all at once!
- Dried fruits and toasted nuts make a great garnish.
- The darker the miso, the stronger the flavor, so use whichever you like best.
- Nutritional yeast is a beast all its own - but Parmigiano Reggiano can be freshly grated upon serving.