Miso Ginger Kale Salad

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Ode to Kale Salad

We eat you because we’re supposed to:
Your health benefits are vast, your calories few.
Your leaves, magical,
In their massaged wiltedness.
I tend to hate you raw,
But
(honestly)
do appreciate how well you hold up to a hearty, unapologetic dressing.

Every restaurant claims a version of you, but
I’ve never been that impressed.
Also, I’d rather pay $13 for a couple sushi rolls,
No offense.

The best way I know how to vouch for you, particular kale salad version,
With your salty miso base, spicy ginger accent, crisp sweet apples, and nutty peanutty finish,
Is this:
I looked forward to lunch leftovers today.
Like, counted down the minutes until I could inhale you again,
Kept checking if it was close enough to lunchtime yet,
And wouldn’t even share with Daniel.

Oh kale salad,
It is cliche to talk about you in January, and yet
Here I am.

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…and with that, perhaps I will stick to cooking and leave poetry to other folks. I wrote this “poem” while consuming said leftovers with abandon. Just glanced into my bowl and saw the last few leaves and cucumber slices and got sort of sad. Bye, salad. Until we meet again.

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kale salad, previously: kale caesar salad and mustardy kale, potato, and green bean salad
one year ago:
nothing of note, but this tofu and rice bowl is what I’m making for dinner and the marinade is amazing and I’m getting pretty pumped
two years ago:
 butternut tahini mash

Miso Ginger Kale Salad

dressing adapted from pumpkinandpeanutbutter

Dressing
1 tablespoon fresh ginger, minced
1 garlic clove, minced
At least 1 teaspoon honey
2 sparse tablespoons miso (I used white)
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 big squirt sriracha
Splash of warm water
Black pepper (but no salt! it’s salty enough from miso/soy!)
¼ cup olive oil

Salad
3-4 cups kale, torn into bite-sized pieces
1 cup thinly sliced cucumbers
1 cup thinly sliced red apple triangles
Big handful chopped peanuts

Mix together all dressing ingredients, except olive oil, in a small bowl. Mix with a fork until well combined. Slowly add olive oil, mixing with a fork, until well combined. Take a taste and add more honey, soy, sriracha, water as you see fit. 

Put kale leaves in a big bowl and pour in dressing (most or all, depending on how much kale). Massage with your fingers until kale shrinks and turns slightly greener, about a minute or two. Add cucumber and apple slices, mix together, and top with peanuts. 

Note: If making in advance, and in fact the salad is delicious after 24 hours in the fridge, combine kale leaves and dressing and refrigerate. Add apple, cucumber, and peanuts the next day, when ready to serve.

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Rice Noodle Salad with Carrot-Ginger Dressing

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Let’s go on a little cause-and-effect journey here. I went to Guatemala last fall to feel confident enough with my Spanish so I could lead theater classes in Spanish. (PS Guatemalan food here and here!)

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I got my current job teaching theater at senior centers because someone decided I knew what I was doing in Spanish, never having heard me speak, at least enough to facilitate theater-related conversations. (They weren’t wrong, but that was a pretty lucky leap of faith on both of our parts.)

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And so this is how I’ve come to spend the last couple Fridays at a mostly Dominican and Puerto Rican senior center, listening to salsa music and getting down with the seniors. Who all think I look like their 17-year-old granddaughters. Ay dios mio.

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And this is how I get pretty tired on Friday evenings, and end up wanting easy and filling dinners made of stuff I already have in my fridge. Especially when they combine into something more than the sum of their parts, creating an exciting and uber-fresh quick spring meal. This want is true of pretty much every week night, but it, uh, leads pretty nicely into my fabricated segway, which is…

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…and so going to Guatemala last November is basically responsible for this recipe.

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…obviously. 🙂 Rice noodles bulk up everyone’s favorite salad dressing recipe, you know, the ubiquitous orange carrot-ginger situation that always causes a serious headache, cause HOW DO YOU CHOOSE between it and miso soup??! Let’s be honest, you could dip literally anything in your fridge into this dressing and be happy about it. Even radishes. Blech, I so dislike radishes. Thanks, Guatemala! 

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Served with this awesome hot&sour soup for a better-than-takeout feast!

one year ago: black bean, mango, and corn salad-alsa

Rice Noodle Salad with Carrot-Ginger Dressing

Dressing adapted from pure wow

For salad
4 oz rice noodles
Toasted sesame oil
2 cups lettuce, shredded (I’ve used iceberg and green leaf)
½ a cucumber, thinly sliced (or mandolined)
1 ripe tomatoes, cut in wedges
Handful cilantro leaves

Dressing
2 carrots, peeled and roughly chopped
1 tablespoon fresh ginger, peeled and roughly chopped
¼ of an onion, roughly chopped
½ tablespoon sugar
2 tablespoons soy sauce
¼ cup seasoned rice vinegar
¾ cup neutral oil (like vegetable or canola)
Salt

Dressing

In a food processor, pulse carrots, ginger, and onion until they become tiny, uniform pieces. Add sugar, soy sauce, rice vinegar, oil, and a dash of salt and process until smooth. Taste to see if you need more salt. Set aside. Dressing will last at least a week in the fridge, and likely longer.

Salad

Cook rice noodles according to package directions. Drain, rinse with cool water, and toss with toasted sesame oil to keep noodles from sticking to each other.

Using tongs, mix together noodles, shredded lettuce, and a 3-4 big spoonfuls of dressing in a big bowl. Top with cucumber and tomato slices, cilantro leaves, and extra dollops of dressing.

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