James O'Shea from The West Street Grill is showing us how to make a delicious kale, broccoli, sweet potato, and red cabbage salad with a ginger miso dressing! Visit weststreetgrill.com to see a menu from the restaurant.

Kale, Broccoli & Sweet Potato & Red Cabbage Salad with a Ginger Miso Dressing

Serves 4

Directions and Ingredients:

Preheat (toaster) oven to 400 degrees

2 medium/small sweet (organic) potatoes- pierce two small incisions and place on parchment paper lined baking sheet

1 or 2 bunches of tuscan kale, small stems removed and cut into thin strips

1 small head of red cabbage shaved thin ½ medium sweet white onion (or red onion) cut in half and then into thin half moons

1/3 tsp. Of sea salt

½ tsp of grated lime zest (well washed limes)

2-3 tbsp roasted white sesame seeds 

1/2 cup of raw macadamia nuts (or other nuts of your chioce)

Ginger Miso Dressing:

1 ½ tbsp of ginger juice (the ginger people) or grated ginger pushed thru a small tea sieve

1 ½ tbsp sweet white (shiro miso) Juice and zest of 2 limes

1 tsp agave nectar

¾ cup of extra virgin olive oil

Broccoli:

2 broccoli crowns with a little of the stem cut into large pieces

Bring a pot of salted water to a boil

Add the broccoli and cook for 3-4 minutes only

Remove and drop into an ice water bath (bowl) to shock and cool down

Remove after a minute and allow to drip dry

Place the sweet potatoes in the prepared baking sheet and bake util tender (about 20-25 minutes)

Allow to cool and cut into bit size wedges leaving skin on In a small bowl, toss the onion slices with the salt and lime zest and let sit while all else is going on (at lease 10-15 minutes)

While the potatoes are baking and making the dressing:

In a large mixing bowl, add the kale roasted sweet potatoes, shaved red cabbage and onion slices and toss with a little of the dressing until lightly coated and dressed. Do not over mix!

Divide onto plates, topping with raw macadamia nuts and toasted sesame seeds.

Pass extra dressing around Ginger dressing

In a small mixing bowl, whisk together the ginger juice, miso, lime zest and juice and agave nectar while whisking continuously Slowly add the olive oil until emulsified Season with salt Taste adding more ginger or thin with a little filtered water (not too much) 

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