Miso Tahini Dressing Kale Salad
How to make healthy Miso Tahini Dressing. This creamy vegan recipe is best served tossed in salad, as a dip, or sauce for tofu or noodles.
Servings: 6
Calories: 202kcal
Equipment
- measuring cups
- measuring spoons
- whisk
- Large Mixing Bowl
- French knife
Ingredients
Miso Tahini Dressing
- 1/3 cup Tahini
- 1 tbsp Fresh Ginger minced
- 4 Garlic Cloves minced
- 1 tsp Miso Paste
- 1 tbsp Light Soy Sauce
- 1 tsp Mirin
- 1 tbsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- 2 tsp Maple Syrup
- 3 tbsp Water
- Pinch Kosher Salt
Salad
- 4 cups Chopped Kale
- 1 cup Grated Carrot
- 1/4 cup Scallions thinly sliced
- 1/2 cup Cabbage thinly sliced
- 1/2 cup Cashews
Instructions
- To a mixing bowl add tahini, fresh ginger, garlic, miso paste, soy sauce, mirin, rice vinegar, sesame oil, and maple syrup and whisk to combine.
- Add water and whisk until creamy. Store dressing in the refrigerator up to 5-7 days.
- To prepare the salad toss Miso Tahini Dressing in a large bowl with kale, carrot, scallions and cabbage. Sprinkle with cashews and serve.
Nutrition
Calories: 202kcal | Carbohydrates: 17.3g | Protein: 6.1g | Fat: 13.4g | Saturated Fat: 2.2g | Sodium: 245mg | Potassium: 451mg | Fiber: 3.2g | Sugar: 3.5g | Calcium: 140mg | Iron: 3mg
