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Miso Kale Caesar Salad

By Candice Kumai

3.8

(3)

A bowl of miso kale caesar salad next to smaller bowls of corn and avocado.
Photo by Candice Kumai

This salad is most definitely going to change the way you look at your basic Caesar salad. With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

Recipe information

  • Yield

    Serves 2 as a main or 4 as small side salads

Ingredients

Miso Caesar dressing:

1/4 cup tahini paste
1/4 cup organic red or white miso paste
1/4 cup rice vinegar
1 teaspoon honey or pure maple syrup

Salad:

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

  1. Step 1

    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.

    Step 2

    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.

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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.
TagsSaladCaesar SaladJapaneseEast AsianAsianKaleLeafy GreensVegetableMisoTahiniAvocadoSideDinnerLunchDairy FreeGluten FreeVeganVegetarianQuickEasyNo-CookCookbooksHarper Collins

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