Miso Kale Caesar Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2 as a main or 4 as small side salads
- 1/4 cup rice vinegar
- 1/4 cup tahini paste
- 1 teaspoon honey or pure maple syrup
- 1/4 cup organic red or white miso paste
- 1 large bunch lacinato or curly kale, stemmed, leaves finely chopped and massaged well (using clean hands, massage kale for 5 minutes to slightly wilt)
- kernels shaved from 1 ear raw white corn (about 1/2 cup kernels)
- 1/2 daikon radish, peeled, halved, and thinly sliced into half-moons (about 2 cups)
- 2 avocados, pitted, peeled, and cut into 3/4-inch cubes
- 2 tablespoons gomashio or hemp seeds
- furikake or nori seaweed (optional)
Preparation In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing. To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired. From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing. To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired. From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
