Kale, Sweet Potato, and Mung Sprout Salad with Miso Dressing

By • March 29, 2014 • 0 Comments

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Author Notes: Minimalist that I am, I wasn’t remotely interested in cooking with steamer baskets until I learned this incredible recipe in a cooking class. I love that the steamer method is low-tech, easy to learn, and fast. At home I use a bamboo steamer, which creates an interesting and not unpleasant scent while steaming.

*You’ll need two stackable steamer baskets for this dish.
GreenSproutKits

Serves 6-8

The salad part

  • 2 heads kale, Swiss chard or collard greens, stemmed and chopped
  • 1 large garnet sweet potato, cut into quarters lengthwise and then into 1/2 inch slices
  • 1/2 cup scallions, chopped
  • 2 cups mung bean sprouts
  • 1/4-1/2 cup Ginger Miso Dressing
  1. Add 6 inches of water to a large saucepan and bring it to a boil.
  2. Place the sweet potato slices on the bottom steamer basket, and greens on the other one.
  3. Place the sweet potato basket over the pot of water and cover; steam for 7 minutes.
  4. Add the greens layer, cover, and steam for 5 minutes longer. Check the sweet potato slices for doneness, and once tender, remove from heat.

Ginger Miso Dressing

  • 1/4 cup white or yellow miso
  • 1/4 cup tahini
  • 2 tablespoons water
  • 2 teaspoons powdered ginger or 1/2-1 tsp freshly grated ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon Bragg Liquid Aminos or soy sauce
  • 1/2 orange, juiced (about 1/4 cup of juice)
  • 1/2-1 teaspoon salt (to taste)
  1. Combine all ingredients and serve. Stays fresh in the refrigerator for up to 10 days.
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