Miso Kale Caesar Salad
Author: Chef Candice Kumai
Serves: 2 servings
- ¼ cup tahini
- ¼ cup organic red miso or white miso
- ¼ cup rice vinegar
- 3 tablespoons organic apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 large bunch finely chopped curly kale, stemmed
- 2 cups daikon radish (about ½ radish), peeled, halved and thinly sliced into half-moons
- ½ cup sweet white corn (Chef Kumai uses about 1 ear, fresh off the cob)
- 2 ripe avocados, halved, pitted, peeled and cut into ¾-inch cubes
- 2 tablespoons hemp seeds, optionally toasted
- 8 ounces organic tofu, grilled and cubed (for vegan) or 8 ounces wild salmon, grilled (optional)
- In a large bowl, whisk together the tahini, miso, rice vinegar, vinegar, and sweetener until smooth.
- Add the kale, daikon radish, and corn to the bowl, and toss well to coat with dressing.
- Serve the salad topped with cubed avocado and hemp seeds. You can optionally top the salad with tofu or salmon for a complete meal.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/miso-kale-caesar-salad
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