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.)
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.)