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 bowl. Use your hands to massage the kale (fairly aggressively) to soften it a bit. Add a big spoonful of the dressing and use your hands to massage it vigorously into the kale. Add the romaine, carrots, radishes, cucumber, pepper, avocado, almonds, and optional tofu or chicken.
Add several more spoonfuls of the dressing to the salad. Toss well. Taste and add more dressing if needed. Save leftover dressing for another salad or to use as a dip for vegetables.
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.