A colorful, crunchy salad that’s dressed with a classic Carrot, Ginger, Miso Dressing. The combination is satisfying, tasty, and enormously nourishing. Serve as a side, or add baked tofu or chicken to make it a main dish. Leftover dressing makes a great dip for raw, crunchy vegetable.s
Strip the leaves from the kale and cut crosswise into ¼-inch-wide ribbons. Measure 3 packed cups and put in a large salad bowl. Add the romaine, carrots, radishes, cucumber, pepper, avocado, almonds, and optional tofu or chicken.
Miso is sold in tubs in the refrigerated section of the market, usually where tofu and other soy products are sold. I prefer white miso for this dressing, but yellow or red miso will work as well. Just know that it will alter the color of the dressing somewhat.