This tasty vegan kale salad with creamy orange-miso dressing is a delicious, nutritionally balanced recipe. The salad dressing features salty miso and sweet orange juice complemented with creamy tahini! It is extremely easy to make, so prepare a batch and enjoy all week long!
Skill: Easy | Time: 20 min | Servings: 4-8
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Kale is a great leafy green to choose. It’s full of calcium, fiber, antioxidants, beta-carotene, magnesium, potassium, folate and vitamin K. Kale is also lower in oxalates compared to some leafy greens like spinach. Human bodies have a harder time absorbing calcium when there are oxalates around. Therefore leafy greens that are lower in oxalates are better sources of calcium!
Another great benefit to kale is that it doesn’t get super wilted if stored for a few days covered in salad dressing. This makes it a great leafy green to choose for meal prepping as you can toss everything together and portion out meals for the week. This recipe makes 3-4 servings if your intention is to eat it as a meal; as a side or appetizer, it can create twice as many servings.
Make Vegan Kale Salad a Well-balanced Meal
A well balanced meal should contain a good source of complex carbohydrates, a source of protein and healthy fats. This salad is lower in carbs than what I typically make. If you want an energy boost or need to fuel a workout, feel free to add some sweet potato or quinoa to this salad. Those complex carbs will keep you feeling full and energized for longer.
There are three main sources of protein in this salad, including edamame, slivered almonds and tahini used for the dressing. All of these together provide a considerable amount of protein to help keep you full. Don’t forget, all whole plant-based foods contain some protein, so the kale and carrots add some too.
Orange-Miso Dressing for Vegan Kale Salad
This kale salad with creamy orange-miso dressing is full of healthy fats. Almonds and tahini (blended sesame seeds) are great whole-food sources of fat. The benefit of getting fat from whole food sources is that you receive more than just the fat content. You’ll also get additional fiber, vitamin E, magnesium, calcium, and iron.
This salad is great for lunch as the fiber, protein, and fat content will keep you feeling full. If you choose to add extra carbs, you’ll have a well-rounded meal that keeps you energized throughout the afternoon.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Deliciously Vegan Salad Recipes
Kale Salad with Creamy Orange Miso Dressing
Equipment
- Cutting Board
- Knife
- Large bowl
- Box grater
- Large pan
- Jar(s)
Ingredients
- 4 C kale , packed (6-7 C loose leaves)
- 1 ½ C carrot
- ¼ C green onion
- 1 C edamame
- ½ C slivered almonds
Dressing
- ½ C orange juice , fresh
- 2 tsp yellow miso paste (or white type)
- ⅓ C tahini
- ½ tsp apple cider vinegar
- salt (to taste)
Instructions
- Wash the kale, remove the stems and tear up the leaves into a large bowl.
- Shred the carrot.
- Dice the green onion.
- Prepare the edamame beans according to the package directions. Remove from shell if needed (I buy pre-shelled frozen edamame).
- Toast the slivered almond in a non-stick pan on medium heat for 8-10 minutes or until they start to turn golden brown. Toss them around every couple of minutes, and keep a close eye on them so they don’t burn.
- Make the dressing by dissolving the miso paste into the freshly squeezed orange juice, until there are no chunks of miso left. Then whisk in the remaining ingredients. I like to use a fork to dissolve the miso then shake everything in a jar.
- Toss the salad together and serve!
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