Massaged Kale and Veggie Salad with Toasted Ramen
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 3-4
Ingredients
For the dressing:
  • 2-inch piece of fresh ginger, peeled and sliced
  • 2 cloves garlic, roughly chopped
  • 3 Tbsp white miso paste
  • 1/4 cup rice wine vinegar
  • 2 Tbsp low-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 1/4 cup water
For the salad:
  • 1 bunch curly kale, washed and torn into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, peeled and thinly sliced
  • 1 cup shredded red cabbage
  • 3-4 green onions, sliced
  • 1 cup frozen edamame, thawed
  • 2 3-oz packets ramen noodles, flavoring packet discarded
  • 1 avocado, sliced
  • sesame seeds
Instructions
  1. Prepare the dressing by blending all ingredients together.
  2. In a large salad bowl, pour half of the dressing over the kale. With your hands, toss the kale leaves and massage the dressing into them for about 30 seconds. Set aside while you prepare the rest of the salad.
  3. Break up the ramen noodles into chunks. Preheat a toaster oven or regular oven to 350. Spread crumbled ramen on a baking sheet and toast until golden, several minutes.
  4. Toss veggies (pepper through edamame) with kale. Top with toasted ramen, avocado, and sesame seeds and serve alongside extra dressing. (You may have some dressing leftover.)
  5. Enjoy!
Notes
Dressing adapted from Food52.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/05/massaged-kale-and-veggie-salad-with-toasted-ramen/