Ingredients
Directions
Make the dressing: Add all ingredients to a blender and blend until smooth. Alternatively, you could whisk all of the ingredients together in a bowl. Just make sure to mince your ginger and garlic finely or grate them since they won’t be blended. Set aside.
Place the kale in a large salad bowl. Add 2–3 tablespoons of the dressing and, with clean hands, massage the kale until tender, about 30 seconds.
Add the remaining salad ingredients through the bell pepper and toss. Drizzle ¾ of the dressing over top and toss to combine. Taste, then add the remaining dressing, if desired.
Add the green onion and cilantro, if using, and toss once more.
Divide the salad between serving bowls or plates. Top with Miso Chickpea Tofu Croutons, if desired.
Chef’s Notes
Substitutions
As the name of the recipe suggests, swap out kale, red cabbage, carrots, or peppers for your favorite farmer’s market finds. You can use broccoli, spinach, arugula, radishes, green cabbage, or your favorite vegetables of choice.
If Using the Miso Chickpea Tofu Croutons
Bake the Miso Chickpea Tofu: Cut the Miso Chickpea Tofu (recipe link below) into 1” cubes. Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Spread the cubes out evenly on the baking sheet and bake for 20 minutes, flipping halfway through. Alternatively, use your air fryer, setting it at 400 degrees F and air frying for 7–10 minutes.
Whole Food Sweetener
In place of maple syrup use date paste. If you choose date paste, you may need 1–2 tablespoons more to reach the desired consistency and sweetness.
Prep Ahead
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 7 days.
Make the Miso Chickpea Tofu ahead of time and store in an airtight container in the refrigerator for 3–5 days.
Storage
Store this salad in an airtight container in the refrigerator for up to 5 days.
2 servings
730 g (1 bowl)
- Amount per serving
- Calories592
- % Daily Value *
- Total Fat 21g27%
- Saturated Fat 3.2g16%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1252.4mg55%
- Total Carbohydrate 83g31%
- Dietary Fiber 17.5g63%
- Total Sugars 34g
- Includes 6g Added Sugars12%
- Protein 25g
- Calcium 216.3mg17%
- Iron 5.1mg29%
- Potassium 1705mg37%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make the dressing: Add all ingredients to a blender and blend until smooth. Alternatively, you could whisk all of the ingredients together in a bowl. Just make sure to mince your ginger and garlic finely or grate them since they won’t be blended. Set aside.
Place the kale in a large salad bowl. Add 2–3 tablespoons of the dressing and, with clean hands, massage the kale until tender, about 30 seconds.
Add the remaining salad ingredients through the bell pepper and toss. Drizzle ¾ of the dressing over top and toss to combine. Taste, then add the remaining dressing, if desired.
Add the green onion and cilantro, if using, and toss once more.
Divide the salad between serving bowls or plates. Top with Miso Chickpea Tofu Croutons, if desired.
