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

March 29, 2014
0 Ratings
  • Serves 6-8
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

What You'll Need
  • 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 cups Ginger Miso Dressing
  • 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 teaspoons salt (to taste)
  1. The salad part
  2. Add 6 inches of water to a large saucepan and bring it to a boil.
  3. Place the sweet potato slices on the bottom steamer basket, and greens on the other one.
  4. Place the sweet potato basket over the pot of water and cover; steam for 7 minutes.
  5. Add the greens layer, cover, and steam for 5 minutes longer. Check the sweet potato slices for doneness, and once tender, remove from heat.
  1. Ginger Miso Dressing
  2. Combine all ingredients and serve. Stays fresh in the refrigerator for up to 10 days.

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