Miso Kale Caesar Salad
Prep time
Total time
This light and healthy savory salad can easily curb and satisfy appetites.
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)
  1. In a large bowl, whisk together the tahini, miso, rice vinegar, vinegar, and sweetener until smooth.
  2. Add the kale, daikon radish, and corn to the bowl, and toss well to coat with dressing.
  3. 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