Recipe by Debra1113
This is a very tasty way to get a healthy dose of greens. From the book "The Healthy Kitchen" (Andrew Weil, MD and Rosie Daley).
Top Review by VegSocialWorker
Yum, this is tasty and unique. The sauce is really what makes this recipe. Only changes I made were to cut down on the oil and I didn't have any dill weed. I served this over a mixed grain and lentil pilaf and topped with sesame seeds. It was great. I'd make it again for sure. Thanks for posting.
- 1 cup onion, cut into half moons
- 1 tablespoon toasted sesame oil
- 1 cup red bell pepper, seeded and cut julienne
- 4 cups kale, stemmed and cut julienne
- 2⁄3 cup water
- 4 cups napa cabbage or 4 cups bok choy, cut julienne
- 1 tablespoon tamari soy sauce
- 1⁄4 cup white miso
- 2 tablespoons tahini
- 1⁄4 cup lemon juice, freshly squeezed
- 1⁄4 cup water
- 1 tablespoon honey or 1 tablespoon brown rice syrup
- 2 teaspoons fresh dill weed or 1 teaspoon dried dill
- 1⁄2 teaspoon turmeric
Directions See How It's Made
- SALAD -----------.
- In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
- Add pepper, toss and saute for 3 minutes.
- Add kale and 1/3 cup of water. Cook until liquid has evaporated.
- Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
- DRESSING -----------.
- Stir miso and tahini together in a bowl.
- Add lemon juice and water and mix well.
- Stir in remaining ingredients.
- ASSEMBLE -----------.
- Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.