Artificial Flavors Free Miso-Sesame Kale and Avocado Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 bunch (about 8 oz) lacinato kale, stems removed, leaves thinly sliced
- ¼ tsp fine sea salt
- 2 cups shredded purple cabbage
- 1 cup shelled edamame, thawed if frozen
- 2 medium avocados, pitted and sliced
- 3 scallions (green tops only), thinly sliced
- ¼ cup dry-roasted sesame seeds
For the dressing
- 2 tbsp white miso paste
- 3 tbsp extra-virgin olive oil
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the sliced kale in a large mixing bowl and sprinkle with the sea salt. Using clean hands, massage the kale firmly for 2–3 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the white miso paste, extra-virgin olive oil, toasted sesame oil, rice vinegar, tamari, honey, grated ginger, lime juice, and red pepper flakes, if using, until smooth and fully combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!