We often tout summer as the big produce season, but the cooler months are when some healthy heavy hitters reach their peak. Kale, for example, is a top source of dairy-free calcium, vitamin K, vitamin A, and vitamin C. In fact, some medical experts believe it’s better for bone health than dairy milk! And its nutritious benefits are augmented in this savory miso kale Caesar salad.
This recipe provides a big wallop of vitamins and minerals, and can even be a wonderful light meal with one of the suggested protein toppers. But it might have some new-to-you ingredients.
Daikon radish is a large Japanese radish that looks like a tuber. Most major grocers do carry it, but you might need to poke around the produce section.
Miso is a salted, fermented Japanese condiment that is typically sold refrigerated. It is usually soy-based, but there are soy-free brands available.
And tahini is a shelf-stable sesame seed paste or “butter.” It can be found near the peanut butter, or in some stores you might see it among the Middle Eastern cuisine.
Each of these ingredients adds to the richness and flavor depth of this plant-based miso kale Caesar salad.
This miso kale caesar salad recipe with photo was shared with us by Nature’s Intent Organic Vinegars.
Special Diet Notes: Miso Kale Caesar Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally vegan, plant-based, and optionally vegetarian.
For a soy-free kale caesar salad, use chickpea miso and skip the tofu (or use salmon instead).
- 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.
Key Pantry Supplies: Miso Kale Caesar Salad
More Plant-Based Kale Recipes
Anti-Inflammatory Vegetable Pancakes
Avocado Kale Berry Smoothie Bowl
Shredded Brussels Sprouts & Kale Salad
