Kale Salad with Pickled Cabbage & Miso Maple Dressing
A bright, flavourful side packed with crunchy texture, tangy cabbage and silky miso-maple dressing. Organic kale is massaged until tender, topped with quick-pickled red cabbage and toasted sesame seeds. A simple but striking salad that works as a vibrant side or light lunch.
This is one of those side salads that steals the show. It’s full of bold flavours and contrasting textures — tangy pickled cabbage, tender massaged kale, and a silky miso-maple dressing that pulls everything together. It looks impressive, but it’s simple to prepare and holds really well, making it ideal for prepping ahead or bringing to the table just before serving.
Why should you make this salad?
- It’s a great way to eat more cruciferous greens like kale and cabbage
- The dressing is packed with umami flavour and takes minutes to make
- It’s a fresh, vibrant side that works across seasons
- The red cabbage pickle can be prepped ahead and stored for days
Serving suggestion
I like to serve this with smoked tofu, fried in sesame seeds and finished with a little of the maple dressing — it makes a great protein addition and turns this into a more complete meal.
Smoked mackerel or trout or poached chicken would also work well.
Kale Bowl with Pickled Cabbage & Miso Maple Dressing
Equipment
- powerful food processor or NutriBullet
Ingredients
- 200 g curly kale organic, stalks removed, leaves finely sliced
- 1 tbsp white & black sesame seeds
- Sea salt to taste
Miso & Maple Dressing
- 3 tbsp extra virgin olive oil
- 1 small garlic clove (opt)
- 3 tbsp maple syrup
- 2 tbsp brown miso paste
- 2 tbsp tamari soy sauce
- 3 tbsp rice vinegar
Pickled Cabbage
- 115 ml boiling water
- 50 ml rice vinegar 3 tbsp
- 3 tbsp brown sugar
- 1 tsp flaky sea salt
- ¼ small red cabbage approx. 300g, finely shredded
Instructions
- Pickled cabbage: add the cabbage to a bowl. In a small seperate bowl add the boiling water followed by the sugar, vinegar and salt, stir until the sugar has melted, add the pickling liquid to the bowl with the cabbage and massaged or stir through - leave aside for 10 minutes.
- Maple dressing: blitz the dressing ingredients in your high speed blender until smooth, taste and adjust to your liking.
- Kale salad: in a large bowl, toss the kale with 4 tbsp of the dressing. Massage gently with your hands for 1–2 mins until the kale is glossy, slightly softened, and deep green. Add more dressing if needed.
- Sesame seeds: toast the sesame seeds in a dry frying pan for 1–2 mins until lightly golden. Set aside to cool.
- So serve: Taste the kale and season with sea salt if needed. Arrange the kale on a serving plate.
- Drain the pickled cabbage and pile over the kale. Sprinkle with the toasted sesame seeds and enjoy!
