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Kale Salad with Creamy Miso Dressing

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Pixicook editorial team

A nutritious and flavorful kale salad topped with a creamy miso dressing, complemented by arugula, scallions, and cucumber.

Ingredients for Kale Salad with Creamy Miso Dressing

units in
USchevron
serves
4 peoplechevron

Kale, Stems removed and leaves chopped

cups

Arugula

cups

Scallion, Thinly sliced

cups

Cucumber, Thinly sliced and lightly salted

cups

Lime, juiced

each

Miso Paste

tablespoons

Sesame Oil

teaspoons

Garlic, Microplaned

cloves

Black Pepper, Freshly ground

to taste

Cilantro, Picked then chopped

tablespoons

How to Make Kale Salad with Creamy Miso Dressing

1. Refresh Lettuce

Start by preparing your kale and arugula. Place the arugula in a bowl of ice-cold water. In another bowl with cold water, add the kale and agitate with your hands for a few seconds. Lift the kale out of the water, repeating this process with fresh water until there is no sediment in the bottom of the bowl. After 5-10 minutes of the arugula being in the ice water, lift the lettuce from the water and spin dry in a salad spinner or drain on paper towels. Do the same with the kale, keeping them seperate.

2. Massage Kale

Add the kale to a bowl and gently massage it with your hands, squeezing it several times. Keep massaging the kale until it appears almost slightly wilted. This step tenderizes the leaves, making the kale softer and easier to chew.

3. Make Dressing

For the dressing, combine the mayonnaise, half of the lime juice, miso paste, sesame oil, and microplaned garlic in a jar or a bowl. Secure the lid and shake vigorously to create an emulsion. The miso paste not only adds umami but also acts as an emulsifier to help bind the dressing. Stir in the chopped cilantro and season with salt, more of the lime juice and freshly ground black pepper to your taste.

4. Dress the Salad

In a large bowl, combine the massaged kale, arugula, scallion leaves, and cucumber. Season with a pinch of salt (remembering that the miso and sesame oil in the dressing already contain salt). Pour about a third of the dressing over the greens and toss gently to coat all ingredients.

5. Finishing Flavors

Taste the salad and decide if you need the remaining dressing or a touch more salt. The goal is a harmonious balance of flavors: the earthiness of the greens, the tang of the lime, the depth of the miso, and the nuttiness of the sesame oil. Adjust as needed, then plate and serve immediately to enjoy the fresh crunch and vibrant flavors.

Pitfalls and tips

Massaging the Kale

Tenderize the leaves by massaging with a bit of dressing, olive oil, or salt to break down the cell structure and improve palatability.

Balancing the Dressing

Start with a small amount of miso and add more to taste. Balance the creamy element with high-quality mayonnaise, ripe avocados, or Greek yogurt, and add acidity with rice vinegar or citrus juice.

Umami Boost

Enhance the dressing with soy sauce, fish sauce, or nutritional yeast to complement the miso and deepen the flavor profile.

Sweetness and Heat

Balance miso's saltiness with a touch of honey, maple syrup, or agave and add warmth with freshly grated ginger or chili flakes.

Toasting the Nuts and Seeds

Toast nuts or seeds for a crunchy element, which adds flavor and a smoky note that pairs well with the greens.

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