Once I learned how amazing kale & lemon juice salad is, I started eating it almost every week. Now that citrus is off the menu, though, I thought I would be able to have kale only when cooked. This salad solves the no-lemon problem, and as a bonus, its dressing feels illicitly creamy!
This recipe led to my first tahini purchase. It’s a very high-fat food, so I won’t be using it often, but the flavor and texture are unbeatable. This salad has 1 teaspoon of tahini per serving, with the rest of the body in the dressing coming from miso paste and grated ginger. Soy sauce and onion powder round out the Asian-inspired flavors.
This salad looks like health food, but it’s a crowd pleaser. Strong flavors in the dressing overshadow the kale’s bitterness, and the wilted leaves (from the warm dressing) are more palatable then raw ones. Also, it’s nice to eat kale without feeling like my tooth enamel is disintegrating from so much lemon. My dentist will be pleased!
- 1 bunch kale
- 1 1/2 cups cooked brown rice, still warm
- 1 grated carrot
FOR THE DRESSING:
- 1 tbsp miso paste
- 1 tbsp tahini
- 1 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 2 tsp fresh grated ginger
- 3 tbsp warm water
- 1/8 tsp onion powder
- Wash the kale, remove the leaves from the tough stems, and tear into bite-sized pieces. Use a salad spinner to dry the leaves.
- Combine all ingredients for the dressing and microwave for 30 seconds. Stir until smooth, and microwave for 30 more seconds.
- Place the kale in a large bowl and pour the warm dressing over it. Toss until the leaves are evenly coated and starting to wilt, adding another tablespoon of warm water if needed.
- Add the warm rice (I used Trader Joe’s precooked microwavable rice) and stir. Last, add the carrot.
- Serve warm. Leftovers can be refrigerated for several days and heated lightly in the microwave.