Kale Salad with Miso Sesame Dressing Ingredients Salad Base 8 cups curly kale, stems removed and chopped, about 1 large bunch or two smaller bunches 1/2 cup shredded carrots 1 cup thinly sliced red cabbage 2 tablespoons green onions, thinly sliced 2 tablespoons toasted sesame seeds 3 tablespoons roasted salted almonds or cashews, chopped Marinade 1/2 large red onion, very thinly sliced 1 15-ounce can chickpeas, drained and rinsed 1/2 cup shelled edamame 3 tablespoons rice vinegar 1 tablespoon tamari 1 teaspoon maple syrup 1/4 teaspoon salt Creamy Miso-Sesame Dressing 1/2 cup tahini 2 tablespoons toasted sesame oil 2 tablespoons tamari 3-4 tablespoons fresh lime juice 2 teaspoons maple syrup 3 small garlic cloves, grated 2 teaspoons white or yellow miso 1 teaspoon fresh ginger, grated 1/2 teaspoon red pepper flakes, or to taste 3-6 tablespoons warm water, to thin Instructions In a medium bowl, combine sliced red onion, chickpeas, and edamame with rice vinegar, tamari, maple syrup, and salt
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I pin the pleat right on the shoulder seam
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