Miso kale dressing

zingy kale salad

Even though I’m proud of the boring (and scary?) fact that we have survived 10+ days on one grocery trip, I have been so excited to get more kale in the fridge so I could eat this salad again. So zingy and sweet with miso humming along underneath—it has my favorite flavors! I discovered this recipe from Tim at Lottie + Doof, who wrote about for kale chips.

When I was in the process of making the kale chips, I fell in love with the dressing on the fresh kale. So I skipped the chips part the next few times. Sold. Winner. Dinner.

Even though this looks a little bit like a “massaged kale ” recipe, the type where you rub the dressing into the salad and it tastes better every day from then on, I actually think this tastes best in the first 4-12 hours. I didn’t love it as much 24 hours later.

Sesame Miso Kale Dressing ( from A Modern Way to Eat by Anna Jones.)

  • one bunch kale
  • 1 teaspoon miso paste*
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • juice of 1 lime
  • 3 tablespoons sesame seeds

Chop up your kale as finely as you have time to; bite size pieces is best. Pour all the dressing ingredients in a bottle, screw on the lid, and shake them up. Pour and toss with your hands.

* If you are in Massachusetts, or have a Whole Foods, you might be able to buy the delicious local South River Miso miso.

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3 Comments on "Miso kale dressing"

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Susannah @ The EarlyBirdPress
Susannah @ The EarlyBirdPress
2 years 10 months ago

Thanks for posting this. Made it tonight with the lemon I had on hand rather than lime, it was delicious!

2 years 10 months ago

So ready to try this! Two kales are planted in the garden but we’ll have to find some farmer’s market produce to make it now

2 years 10 months ago

[…] Toasts from Smitten Kitchen (I used goat cheese rather than ricotta) and my new favorite salad, this one. I highly recommend both […]