Ingredients
Vegetables and Greens
- 1 large bunch kale (about 4 packed cups chopped)
- ½ medium red cabbage (about 4 packed cups chopped)
- 10 ounces shelled frozen edamame
- 3 scallions, thinly sliced (white and light green parts)
- ½ cup chopped cilantro or parsley, mint, or basil
Seasonings and Extras
- Drizzle of olive oil or lemon juice
- 1 teaspoon onion powder (optional)
- 1 teaspoon garlic powder (optional)
- ¾ teaspoon sumac (optional)
- ½ teaspoon salt-free seasoning or salt to taste
- 1 tablespoon sesame seeds
- ½ cup unsalted peanuts, roughly chopped (optional)
Miso Sauce
- 1½ tablespoons white miso or mellow miso
- 1 tablespoon tamari or soy sauce (preferably reduced sodium)
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1½ inches ginger, minced or grated
- 1 tablespoon maple syrup or date syrup (or to taste)
Optional Serving
- 8 ounces soba noodles or vermicelli noodles, quinoa, farro, or kamut (see notes)
Instructions
- Chop the Greens: For the raw salad, finely chop the kale and cabbage using a food processor until you achieve a small, uniform texture. Transfer the chopped greens into a large mixing bowl.
- Combine Ingredients: Add the shelled edamame, garlic powder, onion powder, sumac, thinly sliced scallions, chopped cilantro (or parsley/mint/basil), sesame seeds, and roughly chopped unsalted peanuts to the bowl with the greens. Mix everything well to distribute the flavors evenly.
- Prepare Miso Sauce: In a small bowl, combine the white miso, tamari or soy sauce, rice vinegar, minced garlic, grated ginger, and maple syrup or date syrup. Whisk together thoroughly until smooth and well-blended to create a balanced, tangy, and slightly sweet miso dressing.
- Dress the Salad: Pour the miso sauce over the salad mixture and toss gently to coat all the ingredients with the flavorful sauce. Adjust seasoning with salt-free seasoning or salt to taste if needed.
- Cooked Version - Prepare Veggies: For the cooked salad, chop the kale and cabbage into larger pieces—about 2 inches each. Spread them evenly on a large nonstick baking sheet.
- Bake the Vegetables: Drizzle the chopped vegetables with olive oil or lemon juice and sprinkle with salt-free seasoning or salt to taste. Roast in the oven at 380ºF (193ºC) for 10 minutes, stirring once halfway through to ensure even cooking and light caramelization.
- Assemble Cooked Salad: Once roasted, transfer the baked veggies to a large bowl and toss with the remaining salad ingredients and miso sauce just as you would for the raw version.
- Serve: Serve the miso bowl as is or with optional sides such as cooked soba noodles, vermicelli noodles, quinoa, farro, or kamut to add more substance and texture to your meal.
Notes
- You can enjoy the miso bowl raw for a crunchy texture or cooked by roasting the vegetables for a softer, caramelized flavor.
- Optional additions like peanuts add extra protein and crunch. Feel free to omit or substitute based on preference or allergies.
- Use tamari for a gluten-free option instead of regular soy sauce.
- Herbs like cilantro, parsley, mint, or basil can be swapped depending on what you have available or prefer.
- For more filling options, serve with cooked soba noodles, vermicelli, quinoa, farro, or kamut grains.
- Adjust the sweetness of the miso sauce by varying the amount of maple or date syrup to balance the umami and acidity.
- This recipe is vegan and vegetarian friendly, making it suitable for plant-based diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
