Asian Kale Slaw with Miso Ginger Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Carrot
  • 2 tbsp Ginger, fresh
  • 3 cups Kale, leaves
  • 1/2 Lime, Juice of
  • 1 cup Red cabbage

• Condiments

  • 1 tsp Maple syrup or honey
  • 2 tbsp Miso paste
  • 1 tbsp Shoyu or low sodium soy sauce
  • 1 tsp Sriracha

• Baking & Spices

  • 1 pinch Salt and pepper
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin
  • 1 tbsp Rice vinegar

• Liquids

  • 1 tsp Water

Found on pumpkinandpeanutbutter.com

Ingredients

• 3-4 cups kale leaves, chopped into bite-sized pieces
• 1 cup red cabbage, chopped into thin bite-sized pieces
• 1/2 cup carrot, grated
• 2 tablespoons sesame seeds
• 1 tablespoon extra virgin olive oil
• pinch of salt and pepper
• 1/4 cup extra virgin olive oil
• 1 tablespoon shoyu or low sodium soy sauce (or tamarin, if gluten free)
• 2 tablespoons miso paste (I used white)
• 1 teaspoon maple syrup or honey
• juice of half a lime
• 1 tablespoon rice vinegar
• 2 tablespoons fresh minced ginger
• 1 teaspoon water (or more, if needed)
• 1 teaspoon sriracha (optional)

Directions

• Whisk all the dressing ingredients in a bowl and set aside (or refrigerate). If you want dressing to be thinner, add another teaspoon of water. This will stay fresh in the refrigerator for up to 1 week.
• Place chopped kale leaves in a large bowl and drizzle with 1 tbsp of olive oil and a sprinkle of salt and pepper. Massage kale with your fingers for 5 minutes. The kale will be tender and shrink in size when done.
• Add chopped red cabbage and grated carrot into the kale and mix together with your hands. Pour in your desired amount of the miso ginger dressing and mix to coat the slaw. Top with sesame seeds and serve! I added a poached egg on top of ours for a little extra protein---- SUCH a good idea!