Easy Massaged Kale Salad Recipe [Vegan, Gluten-Free, Oil-Free]

Take washed curly kale, stems and all, and cut off the ends.

Chop the stem parts really finely.

Continue with a bit coarser cut of the kale leaves.

Using a steaming basket, steam the chopped kale for about 3 minutes until it becomes a nice bright green color.

Make the dressing by combining dark miso paste, tamari, tahini, balsamic vinegar, nutritional yeast, garlic powder, and horseradish powder.

Mix the dressing well or use a blender for a bigger batch.

Transfer the steamed kale into a large bowl and coat it with the dressing.

Massage the kale with clean hands until everything is well mixed and the kale has diminished in size.

Divide the massaged kale between two bowls.

Add sweet potato cubes that have been steamed for 7 to 10 minutes.

Add smoky tempeh cubes (or any kind of tofu, beans, or lentils).

Top with raw red cabbage for crunch and vitamin C.

Optionally, add sprouts or fresh herbs like parsley, coriander, and green onion.

Equipment Needed

Spice Level:

Dietary