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- 4 cups kale, stems removed and leaves chopped - 1 cup green cabbage, shredded - 1 cup carrots, shredded - 1/2 cup radishes, thinly sliced You’ll find that kale is the star of this salad. It is packed with vitamins and minerals. I love using fresh, crunchy kale. Its deep green leaves provide a great base. Green cabbage adds a nice crunch and sweetness. Carrots bring vibrant color and extra nutrients. Radishes add a peppery bite that wakes up the salad. - 1/4 cup almond slivers, toasted - 1/4 cup sesame seeds, toasted For crunch, I add toasted almond slivers and sesame seeds. Almonds give a nutty flavor and a satisfying crunch. The sesame seeds enhance the salad’s taste and look. Both add great texture and make each bite fun. - 1/3 cup miso paste (white or yellow) - 2 tablespoons rice vinegar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 1 tablespoon water The dressing is where the magic happens. Miso paste gives it a rich umami flavor. Rice vinegar adds a tartness that balances it all out. Soy sauce or tamari adds depth and a bit of saltiness. Sesame oil brings a lovely nutty aroma. Honey or maple syrup adds just the right sweetness. Water helps to achieve a smooth, creamy dressing. Together, these ingredients make the salad shine. {{ingredient_image_1}} Start by washing your kale, cabbage, carrots, and radishes. Make sure they are clean and free from dirt. After washing, chop the kale leaves and shred the cabbage and carrots. Slice the radishes thinly. Next, you need to massage the kale. This step is key. Take the chopped kale and place it in a large bowl. With clean hands, gently squeeze and rub the leaves for about 2-3 minutes. This softens the kale and brings out its flavor. You will notice the leaves change color and texture. In a separate bowl, prepare your dressing. Combine the miso paste, rice vinegar, soy sauce, sesame oil, and honey or maple syrup. Whisk these ingredients together until you have a smooth and creamy mix. If the dressing is too thick, add a tablespoon of water to thin it out. Adjust the water until you reach your preferred consistency. Now it is time to bring everything together. Pour the miso dressing over the kale mixture. Toss the salad gently. Make sure all the veggies get coated well with the dressing. Next, add the toasted almond slivers and sesame seeds to the salad. Mix them in, but save a few for later to garnish. Finally, season your salad with salt and pepper. Taste it to see if it needs more. If you have time, let the salad sit for about 10 minutes. This allows the flavors to blend nicely. Massaging kale is key to a great salad. It softens the leaves and brings out their flavor. Use your hands to gently squeeze and rub the kale for about 2-3 minutes. This helps break down the tough fibers. With each massage, you will notice a change in texture and taste. Adjusting the dressing thickness is also important. If it's too thick, add a little water. A thinner dressing coats the salad better. Aim for a creamy consistency that clings to the veggies without being runny. This gives each bite a burst of flavor. Serving styles can elevate your dish. You can serve the salad in a large bowl for family-style dining. Alternatively, for individual plates, scoop portions into smaller bowls. Garnishing ideas add a nice touch. A sprinkle of radish slices on top gives color. A few toasted almond slivers and sesame seeds add crunch. These finishing touches make your salad look as good as it tastes. This salad is packed with healthy ingredients. Kale is rich in vitamins A, C, and K. It boosts your immune system and supports bone health. Green cabbage and carrots add fiber and antioxidants. Miso paste brings probiotics to the table. These good bacteria help your gut health. Sesame seeds offer healthy fats and are high in calcium. Together, these components make this salad both nutritious and delicious. Pro Tips Massage the Kale: Massaging the kale for a few minutes not only softens the leaves but also releases its natural flavors, making the salad more enjoyable. Adjust Dressing Consistency: If your dressing is too thick, add a little more water, one teaspoon at a time, until you reach your desired consistency. Let It Marinate: Allowing the salad to sit for about 10 minutes after mixing gives the flavors time to meld together for a more delicious experience. Toast Your Nuts and Seeds: Toasting the almond slivers and sesame seeds enhances their flavor and adds a delightful crunch to your salad. {{image_2}} You can switch up the greens in this salad. Instead of kale, try spinach or arugula. Both greens add a fresh taste. You can also use collard greens for a heartier bite. For veggies, swap green cabbage with purple cabbage for color. Zucchini ribbons also work well if you want something different. When it comes to nuts and seeds, you have options. Try walnuts or pecans instead of almonds. They add a nice crunch and flavor. Sunflower seeds or pumpkin seeds are great for a nut-free salad. You can make this salad vegan by replacing honey with maple syrup. This keeps it sweet and tasty. If you're watching your sodium, use low-sodium soy sauce or tamari. Want a spicy kick? Add a pinch of red pepper flakes or a dash of sriracha to the dressing. For a citrus twist, mix in some fresh lemon or lime juice. Both add brightness to the salad. This salad shines as a side dish but can also be a meal. Pair it with grilled chicken, tofu, or shrimp for protein. It makes a great lunch option when you add protein. To make it a main dish, add quinoa or brown rice for extra fiber. You can even toss in some chickpeas for a filling boost. The salad stays fresh and tasty, making it perfect for meal prep. To keep your Sesame Miso Kale Crunch Salad fresh, store leftovers in the fridge. Place the salad in an airtight container. This helps keep the ingredients crisp. Eat the salad within three days for the best taste. To keep ingredients fresh, separate the dressing from the salad. Store the dressing in a small jar. When you're ready to eat, mix it with the salad. This keeps the kale and veggies from wilting. If you want to save ingredients for later, consider freezing some items. You can freeze shredded carrots and chopped cabbage. Place them in freezer bags and remove all air. They can last up to three months this way. When you're ready to use frozen ingredients, thaw them in the fridge overnight. Reheat them gently in a pan or microwave. Avoid reheating kale, as it can become mushy. How long does the salad stay fresh? The salad stays good for about three days in the fridge. After that, the kale loses its crunch and flavor. Look for signs of spoilage. If the salad smells sour or looks slimy, it's best to throw it away. Fresh ingredients make a big difference in taste and texture. Enjoy your salad while it's at its best! To reduce bitterness in kale, massage the leaves first. This helps break down tough fibers. Use your hands and knead the kale for about 2-3 minutes. As you do this, the leaves will soften and taste sweeter. You can also add a sweetener, like honey or maple syrup, in the dressing. This will further balance the flavors. Yes, you can prepare this salad ahead. Chop the veggies and store them in a sealed container. Keep the dressing separate until you are ready to serve. This keeps the salad crisp. If you want, you can mix the salad and dressing a few hours before serving. Just make sure to give it a toss again for even flavor. Yes, you can make the dressing gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free alternative that still adds great flavor. Always check labels to be sure. If you are unsure about other ingredients, feel free to ask for gluten-free options. This blog post covered making a fresh, delicious salad with simple ingredients. We discussed the veggies, crunchy nuts, and tasty dressing components that make this salad shine. You learned step-by-step instructions, flavor tips, and presentation ideas. Eating healthy doesn’t have to be hard. Feel free to swap ingredients or dressings to fit your taste. Enjoy this salad as a side or main dish. Remember to store it properly for the best taste and freshness. Dive in and create your own tasty version!

Sesame Miso Kale Crunch Salad

A vibrant and nutritious salad featuring kale, cabbage, and a creamy miso dressing, topped with crunchy almonds and sesame seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Fusion
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 cups kale, stems removed and leaves chopped
  • 1 cup green cabbage, shredded
  • 1 cup carrots, shredded
  • 0.5 cup radishes, thinly sliced
  • 0.25 cup almond slivers, toasted
  • 0.25 cup sesame seeds, toasted
  • 0.33 cup miso paste (white or yellow)
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon water (to thin if needed)
  • Salt and pepper to taste

Instructions
 

  • In a large mixing bowl, combine the chopped kale, shredded cabbage, shredded carrots, and sliced radishes. Massage the kale for about 2-3 minutes to soften it.
  • In a separate bowl, whisk together the miso paste, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), and water until smooth. Adjust the water if the dressing is too thick.
  • Pour the miso dressing over the kale mixture. Toss everything together gently until the veggies are coated evenly.
  • Stir in the toasted almond slivers and sesame seeds, reserving a few for garnish.
  • Add salt and pepper as needed, mixing well. Let the salad sit for about 10 minutes to allow the flavors to meld.
  • Give the salad a final toss before transferring to a serving platter. Garnish with a sprinkle of leftover almond slivers and sesame seeds.

Notes

Let the salad sit for about 10 minutes to enhance flavor.
Keyword healthy, kale, miso, salad, vegan