Description
A nourishing bowl combining kale, cabbage, and edamame with a flavorful miso dressing.
Ingredients
Scale
- 1 large bunch kale (about 4 cups, chopped)
- ½ medium red cabbage (about 4 cups, chopped)
- 10 oz shelled frozen edamame
- Drizzle olive oil or lemon juice
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
- ¾ tsp sumac (optional)
- ½ tsp salt-free seasoning or salt to taste
- 3 scallions, thinly sliced
- ½ cup chopped cilantro (or parsley, mint, or basil)
- 1 tbsp sesame seeds
- ½ cup unsalted peanuts, chopped (optional)
Miso Sauce
- 1½ tbsp white or mellow miso
- 1 tbsp tamari or low-sodium soy sauce
- 3 tbsp rice vinegar
- 2 cloves garlic, minced
- 1½ inches ginger, grated
- 1 tbsp maple syrup or date syrup
Optional for Serving
- 8 oz soba or vermicelli noodles, or ¾ cup cooked quinoa, farro, or kamut
Instructions
- Start by finely chopping the kale and red cabbage. A food processor can save time here and ensure uniformity, but be cautious not to overprocess. Once chopped, transfer the greens to a large bowl.
- To your greens, add the edamame, scallions, cilantro, sesame seeds, and peanuts. If you’re using optional seasonings like onion powder, garlic powder, and sumac, sprinkle them over the ingredients. Gently toss everything together to combine the flavors.
- For the miso sauce, mix the miso, tamari, rice vinegar, minced garlic, grated ginger, and maple syrup in a small bowl. Whisk until smooth. This dressing will impart a savory, slightly sweet flavor to the salad.
- Pour the miso dressing over the salad components in the large bowl. Use your hands or salad tongs to ensure each piece is well coated. Let the salad marinate for at least 20 minutes to enhance the flavors, particularly if you’re opting for the raw version.
- For a cooked version, preheat your oven to 380°F. Arrange the chopped kale and cabbage on a lined baking sheet, drizzle with oil or lemon juice, and season as desired. Roast for 10 minutes, stirring halfway through.
- Toss the edamame with the remaining oil, lemon juice, and spices. Increase the oven temperature to 400°F and roast alongside the veggies until the edamame gets golden, approximately 20 minutes total. Once roasted, combine all ingredients with the dressing.
Notes
Ensure vegetables are evenly coated with the dressing to avoid uneven flavor. For best results, allow the salad to marinate in the dressing for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
Nutrition
- Calories: 350 kcal
- Sodium: 580 mg
- Protein: 14 g