Ingredients

The following ingredients have 4 Servings
  • 6 cups (lightly packed) chopped or torn kale leaves (stems removed)
  • 2 cups chopped red cabbage
  • 1 cup edamame ((no pods))
  • 1 cup chopped English cucumber
  • 1 cup cooked brown rice
  • 1 avocado (chopped)
  • 1 large carrot (peeled & grated)
  • 3 tablespoons sesame seeds (toasted in a dry skillet)
  • 1/2 cup (1 batch) Miso Ginger Dressing

Instruction

  • Place the chopped kale in a colander. With warm water running over top, gently massage the kale to soften it slightly. Drain well.
  • In a large serving bowl, combine the kale, red cabbage, edamame, cucumber, rice, avocado, carrot and sesame seeds. Toss to combine.
  • If serving right away, pour the Miso Dressing over top and toss to coat the salad.
  • If serving later, cover the salad and refrigerate. Dress the entire salad before serving, or dress in portions if not serving the entire salad at once.