Salad > Vegetable Salads > Kale Salads > Miso Salads

Miso Tomato and Kale Salad Recipe

Ingredients with Measurements:
- 1 bunch of kale, stems removed and chopped
- 1 pint cherry tomatoes, halved
- 1/4 cup white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds

Special equipment needed:
- Large mixing bowl
- Whisk

Step-by-step instructions:

1. In a large mixing bowl, combine kale and cherry tomatoes.

2. In a separate bowl, whisk together miso paste, rice vinegar, honey, sesame oil, soy sauce, grated ginger, and minced garlic until smooth.

3. Pour the miso dressing over the kale and tomatoes and toss to coat.

4. Add chopped scallions, cilantro, and toasted sesame seeds to the salad and toss again.

5. Let the salad marinate for at least 30 minutes before serving.


Time:
Preparation time: 15 minutes
Marinating time: 30 minutes
Total time: 45 minutes
Temperature:
Room temperature
Serving size:
4-6 servings

Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 5g
Fiber: 3g
Sugar: 8g
Sodium: 450mg

Substitutions for ingredients:
- Baby spinach or arugula can be used instead of kale.
- Red wine vinegar or apple cider vinegar can be used instead of rice vinegar.
- Maple syrup or agave nectar can be used instead of honey.
- Peanut oil or vegetable oil can be used instead of sesame oil.
- Tamari or coconut aminos can be used instead of soy sauce.
- Green onions or shallots can be used instead of scallions.
- Parsley or mint can be used instead of cilantro.
- Sunflower seeds or pumpkin seeds can be used instead of sesame seeds.

Variations:
- Add grilled chicken or tofu for extra protein.
- Add sliced avocado or cucumber for extra freshness.
- Add cooked quinoa or brown rice for a heartier salad.

Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the dressing to make it more tender.
- Toast sesame seeds in a dry pan over medium heat until golden brown and fragrant.
- Make the dressing ahead of time and store it in the fridge for up to a week.

Storage instructions:
Store leftover salad in an airtight container in the fridge for up to 3 days.

Reheating instructions:
This salad is best served cold and does not need to be reheated.

Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra sesame seeds and cilantro.

Garnishes:
Extra sesame seeds and cilantro.

Pairings:
This salad pairs well with grilled fish or shrimp.

Suggested side dishes:
Serve with a side of steamed rice or roasted sweet potatoes.

Troubleshooting advice:
If the kale is too tough, massage it with a little bit of olive oil before adding the dressing.

Food safety advice:
Wash kale and cherry tomatoes thoroughly before using.

Food history:
Miso is a traditional Japanese seasoning made from fermented soybeans. It has a salty, umami flavor and is often used in soups, marinades, and dressings.

Flavor profiles:
This salad is savory, sweet, and tangy with a nutty sesame flavor.

Serving suggestions:
Serve as a light lunch or as a side dish for a summer barbecue.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Umami, Tangy, Salty, Earthy