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Warm Kale Salad with Ginger Miso Dressing
Warm Winter Salad
Recipe type: Vegan
Cuisine: Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • ½ cup cooked short grain brown rice
  • 1.5 cups steamed cauliflower
  • 2 cups lacinato kale, stemmed and chopped
  • 2-4 tablespoons miso ginger dressing (recipe below)
  • ⅓ cup shredded carrots
  • ¼ cup sauerkraut (I used Bubbie's brand)
  • ¾ cup cooked beluga lentils
  • ¼ cup pinto beans
  • Dressing:
  • 6 tablespoons chickpea miso
  • 6 tablespoons apple cider vinegar
  • 1 inch fresh ginger
  • 1 tablespoon gluten-free tamari
  1. Prepare short grain brown rice according to instructions. Set aside what you don't use for stir-fries, soups, stews, or just munching on.
  2. Cut cauliflower into small florets and steam to desired texture. I steamed mine for 12 minutes.
  3. Stem and chop kale
  4. Make dressing by placing all ingredients in a blender and whizzing until smooth. Add water to get desired consistency.
  5. Massage kale with desired amount of dressing. Really work it, so it starts to wilt!
  6. Put all ingredients in a bowl and mix together
  7. You can leave the salad mostly raw, or if a bit more warmth is desired, put the whole mix into a dry skillet with just a touch of water (1 tablespoon?)
  8. cover and steam until just warm
  9. I ate this whole salad by myself, topped with a drizzle of tahini and nutritional yeast. You can split it into two, but if it is a whole meal, eat the whole damn thing.
Recipe by Super Strength Health at http://superstrengthhealth.com/warm-winter-salad/