Miso Sesame Kale Salad

5 from 1 vote

This miso sesame kale salad is crisp, savory, and packed with bold umami flavor, tossed in a creamy sesame dressing that coats every bite. It’s a nourishing, make-ahead friendly salad that gets even better as it sits.

Prep Time20

Total Time6

Course: Dinner, Lunch, Salad, Salad Dressing

Cuisine: Japanese

Keyword: salad

Servings: servings

Ingredients

Dressing

1/4 cup Mirin
1/4 cup tamari or reduced-sodium soy sauce
3 tbsp tahini
3 tbsp unseasoned rice vinegar
3 tbsp neutral oil such as vegetable oil or light olive oil
2 tbsp sweet white miso
2 tbsp water
1 lemon juiced
1 garlic clove small and grated
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper

Kale Salad

2 heads lacinato (Tuscan or dinosaur) kale stemmed and thinly sliced into ribbons, about 1 lb
1/2 head green cabbage cored and thinly sliced
6 scallions white and green parts, thinly sliced
1/4 cup toasted sesame seeds

Instructions

Dressing

In a medium bowl, combine the mirin, tamari, tahini, vinegar, oil, miso, water, lemon juice, garlic, salt, and pepper. Whisk until smooth and well combined.(Note: If your tahini is thin in consistency, this is easy to stir together; if it is thick, you can make this in the blender. Add additional water by the tablespoon as needed until you reach the correct dressing consistency.) Set aside.

Salad

In a large bowl, combine the kale, cabbage, and scallions. Drizzle almost all the dressing over the salad. (You won’t need all of it—close to that.) Massage the dressing into the kale using your hands to help tenderize the greens. Toss the salad with the sesame seeds and serve.
Enjoy!

Nutrition