- 2 large handfuls of curly kale or cavolo nero (approx. 6–7 medium leaves), thick stems removed
- 2 cups finely shredded white cabbage
- 2 cups finely shredded red cabbage
- ⅓ cup (40g) lightly toasted sesame seeds
- honey mustard miso dressing
- 3 tablespoons white (shiro) miso
- 1 tablespoon Dijon mustard
- 1 tablespoon runny honey
- ⅓ cup (80ml) apple cider vinegar
- ½ cup (125ml) extra virgin olive oil
1.To make dressing, whisk white miso, mustard and honey togetheruntil smooth. Add vinegar and whisk to combine. Slowly drizzle in olive oil, continuing to whisk, to form a lovely thick emulsified dressing. Alternatively, blitz the whole lot in a mini food processor until creamy.
2.Roll up a few kale leaves at a time to form a long cigar. Using a sharp knife, finely shred the leaves and place in a large bowl with the remaining salad ingredients.
3.Stir in just enough dressing to coat the salad, give it all a good mix and serve. Unlike lettuce-based salads, this keeps well for up to a few hours once dressed. (Store any leftover dressing in a glass jar in the fridge.)
NOTE: Most of the kale you see around is the curly leaf variety, also known as Scot’s kale, which you’ll find in shades of both green and purple. If you’relucky, you’ll come across cavolo nero, which also goes by the name of Tuscan kale, black cabbage or Lacinato kale – its leaves are long and much more tender than the curly kale variety. Either will do for this recipe.
For more recipes from My Darling Lemon Thyme by Emma Galloway (Harper Collins, £16.99) click here.