Kale & Raw Garlic Salad with Ginger Miso Dressing

This kale and garlic salad with ginger miso dressing is simple and gives you room to play around. Choose to add in walnuts or tofu for instance.

September 01, 2013


To Make the Dressing:

Combine the first 7 ingredients in a bowl and whisk well to incorporate. Slowly add safflower oil in a slow trickle and whisk to combine.

To Assemble the Salad:

Toss the kale and garlic together in a large bowl and pour in the dressing 1/4 cup at a time and toss to coat. Use as little or as much dressing as you'd like (refrigerate any that's left over in an airtight container).

Optional add-ins: toasted walnuts; pepitas; crunchy sprouts; raw broccoli; grilled chicken, salmon or tofu.

Serves 4 as a light lunch or appetizer.

Courtesy of Julie Fearn Klein, chef and owner of Lovin’ Oven, Frenchtown


  • 2 bunches fresh kale (any variety works, although dinosaur kale is my favorite), cleaned, de-stemmed, rolled and thinly sliced
  • 6 cloves garlic, peeled and minced
  • 1 cup tahini
  • 1 cup miso paste (any variety)
  • 1 tablespoon peeled minced ginger (plus a little of the juice)
  • 1 teaspoon honey
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 cup safflower oil

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