Ingredients

1 large bunch kale (about 4 cups, chopped)

½ medium red cabbage (about 4 cups, chopped)

10 oz shelled frozen edamame

Drizzle olive oil or lemon juice

1 tsp onion powder (optional)

1 tsp garlic powder (optional)

¾ tsp sumac (optional)

½ tsp salt-free seasoning or salt to taste

3 scallions, thinly sliced

½ cup chopped cilantro (or parsley, mint, or basil)

1 tbsp sesame seeds

½ cup unsalted peanuts, chopped (optional)

Miso Sauce:

1½ tbsp white or mellow miso

1 tbsp tamari or low-sodium soy sauce

3 tbsp rice vinegar

2 cloves garlic, minced

1½ inches ginger, grated

1 tbsp maple syrup or date syrup

Optional for Serving: 8 oz soba or vermicelli noodles, or ¾ cup cooked quinoa, farro, or kamut

Instructions

Step 1: Finely chop the kale and red cabbage. A food processor can speed this up, but avoid overprocessing. Transfer the chopped greens to a large bowl.

Step 2: Add the edamame, scallions, cilantro, sesame seeds, and peanuts to the greens. Sprinkle optional seasonings like onion powder, garlic powder, and sumac if using. Gently toss to combine.

Step 3: Prepare the miso sauce by whisking together miso, tamari, rice vinegar, minced garlic, grated ginger, and maple syrup in a small bowl until smooth.

Step 4: Pour the miso dressing over the salad ingredients in the large bowl. Toss well using your hands or salad tongs to coat everything evenly. Let the salad marinate for at least 20 minutes for best flavor, especially if served raw.

Step 5 (Optional Cooked Version): Preheat oven to 380°F. Spread the chopped kale and cabbage on a lined baking sheet. Drizzle with olive oil or lemon juice and season as desired. Roast for 10 minutes, stirring halfway through.

Step 6 (Optional Cooked Version): Toss the edamame with remaining oil, lemon juice, and spices. Increase oven temperature to 400°F and roast edamame alongside the veggies until golden, about 20 minutes total. Combine roasted ingredients with the dressing and serve.

Tips & Variations

For added texture and protein, serve the bowl over cooked soba noodles, quinoa, or farro.

Feel free to swap cilantro for parsley, mint, or basil depending on your preference.

Adjust the sweetness in the miso dressing by adding more or less maple syrup to suit your taste.

To make it nut-free, omit the peanuts and substitute with toasted pumpkin seeds.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame can be used. Simply shell, boil or steam them until tender before adding to the salad.

Is it necessary to marinate the salad?

Marinating allows the miso dressing to seep into the ingredients, enhancing the flavors. If short on time, you can serve immediately, but 20 minutes of marinating yields the best taste experience.