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Recipes | 28 by Sam Wood
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Kale Slaw w/ ‘Honey’ Mustard Miso Dressing

By Emma Galloway

Kale-slaw-darling
  • 4 servings
  • Prep - 20 mins
  • Total - 20 mins
Kale-slaw-darling

This Kale Slaw w/ 'Honey' Mustard Miso Dressing from Emma Galloway proves just how delicious a salad can be when you have a really tasty dressing!  

Servings: 4
Preparation: 20 mins

Ingredients

Salad

  • 2 large handfuls of curly kale, thick stems removed.
  • 2 cups white cabbage, finely shredded.
  • 2 cups red cabbage, finely shredded.
  • 1/3 cup sesame seeds, lightly toasted.

Dressing

  • 3 tablespoons white (shiro) miso.
  • 1 tablespoon dijon mustard.
  • 1 tablespoon rice malt syrup.
  • 1/3 cup apple cider vinegar.
  • 1/2 cup extra virgin olive oil.

Directions

1. To make dressing, whisk white miso, mustard and rice malt syrup together until smooth. Add vinegar and whisk to combine. Slowly drizzle in olive oil, continuing to whisk, to form a lovely thick emulsified dressing. Alternatively, blitz the whole lot in a mini food processor until creamy.

2. Roll up a few kale leaves at a time to form a long cigar. Using a sharp knife, finely shred the leaves and place in a large bowl with the remaining salad ingredients.

3. Stir in just enough dressing to coat the salad, give it all a good mix and serve. Unlike lettuce-based salads, this keeps well for up to a few hours once dressed. (Store any leftover dressing in a glass jar in the
fridge.)

Emma-galloway


This Kale Slaw w/ 'Honey' Mustard Miso Dressing from Emma Galloway proves just how delicious a salad can be when you have a really tasty dressing!

Ingredients

Salad

  • 2 large handfuls of curly kale, thick stems removed.
  • 2 cups white cabbage, finely shredded.
  • 2 cups red cabbage, finely shredded.
  • 1/3 cup sesame seeds, lightly toasted.

Dressing

  • 3 tablespoons white (shiro) miso.
  • 1 tablespoon dijon mustard.
  • 1 tablespoon rice malt syrup.
  • 1/3 cup apple cider vinegar.
  • 1/2 cup extra virgin olive oil.

Directions

1. To make dressing, whisk white miso, mustard and rice malt syrup together until smooth. Add vinegar and whisk to combine. Slowly drizzle in olive oil, continuing to whisk, to form a lovely thick emulsified dressing. Alternatively, blitz the whole lot in a mini food processor until creamy.

2. Roll up a few kale leaves at a time to form a long cigar. Using a sharp knife, finely shred the leaves and place in a large bowl with the remaining salad ingredients.

3. Stir in just enough dressing to coat the salad, give it all a good mix and serve. Unlike lettuce-based salads, this keeps well for up to a few hours once dressed. (Store any leftover dressing in a glass jar in the
fridge.)

Emma-galloway