Raw Kale Salad with Miso/Lemon Dressing

This recipe is from Jim Benson at Malandro Farm.

Raw Kale Salad with Miso/Lemon Dressing

Ingredients:

• 1 bunch kale (approx 1/2 lb)
• 1 medium beet (well scrubbed or peeled)
• 1 medium carrot (washed or peeled)
• 1/4 cup pumpkin or sunflower seeds OR chopped walnuts, pecans slivered almonds etc.
• 1 1/2 oz feta or other crumbly cheese (if desired, omit for vegan version)
• 1 medium lemon
• 2 tablespoons miso paste (we generally use mild white miso but any kind you prefer is fine)
• 2 tablespoons olive oil

Preparation:

1. Chop kale into very thin strips (approx 1/2 cm or thinner). Set aside in medium serving bowl.
2. Grate beet and carrot. Add to bowl with kale
3. Juice lemon and remove seeds.
4. Add miso to lemon juice in small jar and stir with fork until well mixed.
5. Add olive oil  to miso/lemon mixture and shake well.
6. Add miso dressing to bowl with kale and toss everything together until well coated.
7. Add seeds/nuts and cheese if desired and toss lightly.
8. Cover and place in refrigerator for at least one hour.
9. Enjoy!