Farmer’s Market Salad with Miso Peanut Dressing

Name: Farmer’s Market Salad with Miso Peanut Dressing
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 tbsp organic miso (mellow white or chickpea); ¼ cup organic peanut butter (unsweetened, crunchy or smooth); 2 tbsp organic tamari (reduced-sodium, or coconut aminos); 1 tbsp organic rice vinegar (unsweetened); 1 tbsp maple syrup (or date paste, link in Chef’s Notes); 1 tbsp lime juice (freshly squeezed); 1 tsp chili paste (optional; or other hot sauce of choice); 2 tsp ginger (finely minced); 1 tsp garlic (finely minced); ¼ cup water (plus more as needed); 2 cups organic kale (stems removed, leaves chopped); 2 cups red cabbage (shredded); 2 cups carrots (shredded); 2 cups organic bell pepper (chopped); ½ cup green onion (sliced); ½ cup cilantro (optional; chopped); 1 batch of Miso Chickpea Tofu Croutons (optional; air fried or baked, see Chef’s Notes)

Nichole Dandrea-Russert, MS, RDN

1 month ago

Yields2 ServingsPrep Time20 minsTotal Time20 mins

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Ingredients

Miso Peanut Dressing

1 tbsp organic miso (mellow white or chickpea)

¼ cup organic peanut butter (unsweetened, crunchy or smooth)

2 tbsp organic tamari (reduced-sodium, or coconut aminos)

1 tbsp organic rice vinegar (unsweetened)

1 tbsp maple syrup (or date paste, link in Chef’s Notes)

1 tbsp lime juice (freshly squeezed)

1 tsp chili paste (optional; or other hot sauce of choice)

2 tsp ginger (finely minced)

1 tsp garlic (finely minced)

¼ cup water (plus more as needed)

Salad Ingredients

2 cups organic kale (stems removed, leaves chopped)

2 cups red cabbage (shredded)

2 cups carrots (shredded)

2 cups organic bell pepper (chopped)

½ cup green onion (sliced)

½ cup cilantro (optional; chopped)

1 batch of Miso Chickpea Tofu Croutons (optional; air fried or baked, see Chef’s Notes)

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.

Nutrition Facts

2 servings

Serving size

730 g (1 bowl)

Amount per serving
Calories592

% Daily Value *
Total Fat 21g27%
Cholesterol 0mg
Sodium 1252.4mg55%
Total Carbohydrate 83g31%
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.