I’m writing this to you as I sit and eat out of the giant bowl pictured above. I had a tremendously large bunch of kale that I rinsed, cut up, and left to dry this morning. The challenge was finding a suitable dressing for it. Grocery trips were definitely off limits as tropical storm/hurricane Isaac has still been sending us squalls all day, and I’ve been catching up on laundry and watching the True Blood finale.
My first thought was doing something like this avocado miso dressing, but alas, neither of my avocados were ripe yet. So I threw one in a bag with my ripening bananas, and moved on. Then I found this recipe. If you read it through, you’ll see that it makes 3-5 times the amount called for, so I decided to scale it way down, change the proportions, ditch the tamari, sub seeds for tahini, and use the baby bowl of my food processor to get the job done. What you get is just enough dressing for a light coating. If you want this to be well dressed, you’ll probably want to use a heavier hand with everything depending on your amount of kale. While sometimes I DO use a tiny bit of leftover dressings, mostly they just end up sitting in the back of the fridge until I remember to throw them out weeks later. And who wants to waste good ingredients?
Raw Miso Ginger Dressing
Makes scant 1/2 cup
1/4 c. of seeds (I used about 2/3 sesame seeds* and 1/3 pumpkin seeds)
2 tbsp. white miso
1 tbsp. lemon juice
1 tbsp. raw agave
1/2 tbsp. of prepared minced ginger
+/- 1/4 c. filtered water (start with this amount and add more by the tbsp. if necessary)
Add all ingredients to a small food processor, food processor fitted with a smaller bowl, or high speed blender, and blend until well combined. There will still be texture to your dressing.
For smoother dressing, process or blend seeds first and add all other ingredients. Blend until smooth and well combined.
Spicy Miso Ginger Kale Salad
Serves 1-2 as main, 3-4 as a side
1 Recipe for Miso Ginger Dressing, above
1 large bunch of chopped kale
3-4 medium carrots, shredded by my food processor (you’re going to dirty it anyway, and it makes this take all of 15 seconds!)
Seasonings to taste:
shake of dulse
fresh ground black pepper (I used a few grinds of smoked)
pinch of cayenne
raw pumpkin seeds
Toss everything in a very large bowl until well coated. Allow to sit and wilt, if desired or serve immediately.
I decided to go the spicy route since *the sesame seeds I used were saved from the bottom of two bags of kale chips I had eaten this week. So they were already flavored with chile lime and barbeque, respectively. I debated about throwing in a clove of raw garlic or onion to give it a little bite, but ended up going the spice route and I think it was best. No lingering garlic breath! ; )
This was a bit of a departure for me as I usually combine sweet ingredients like raisins or apples into my salad, but this hearty, spicy salad made for a really delicious and filling main! Enjoy!