Kale Salad with Miso-Walnut Dressing

Serves: 4-6


1 pound raw kale, stripped of stalks

2 tablespoons olive oil

1 inch-long piece fresh ginger

2 tablespoons miso paste

1/2 cup shelled walnuts or pecans

1/2 teaspoon soy sauce, or to taste


Tear the kale leaves into bite-sized pieces and place in a large salad bowl. Toss with the olive oil.

Grate ginger, then squeeze out the juice into a small bowl. You should have about 2 teaspoons of juice.

Combine the ginger juice with miso, walnuts, and soy sauce either in the blender or food processor. Add about 1/4 cup of water. Blend until chunky-smooth, scraping down the sides of the bowl as you blend. Taste the mixture, adjusting for more water or soy sauce as needed.

Toss the kale in the sauce. Serve at room temperature. Leftover sauce may be stored in the refrigerator for up to two days.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or SuperKALE Salads & Kits or Tuscan Kale

Recipe and photograph courtesy of Chichi Wang.

Making your own dressing can be a healthy alternative to a store-bought vinaigrette.