This salad invites every color of the rainbow on your plate and has a lovely sweet -savory dressing with the help of pickled ginger and miso.  I use the food processor to chop the kale and a hand slicer to shave the Napa cabbage and the red cabbage.  Let the salad sit in the dressing for a bit to help wilt the vegetables and absorb all the flavors of the dressing.  You could also add shredded chicken for a heartier salad.

serves 4-6,  as side salad

Ingredients:

for kale cabbage salad:

  • 1 bunch kale (about 3 cups chopped)
  • 3 cups shaved Napa cabbage
  • 3 cups shaved red cabbage
  • 1 cup julienned carrots
  • 1 small red pepper, thinly sliced
  • 1 watermelon radish, thinly sliced and cut in matchsticks
  • 4 scallions, thinly sliced
  • 1 tablespoon black sesame seeds

for miso pickled ginger dressing:

  • 1 rounded tablespoon white or yellow miso
  • 2 tablespoons  rice vinegar
  • 1 tablespoon pickled ginger, very finely chopped
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut oil or grapeseed oil (mild flavor oil)
  • 2 teaspoons honey
  • cracked fresh pepper to taste

Directions:

In a large bowl, toss all the vegetables until well distributed.  Combine all the ingredients for the dressing  in a small bowl and whisk to combine.  Just before serving, sprinkle salad with black sesame seeds.  Add dressing and toss to combine to coat the salad.  Serve alongside any asian meal and enjoy!