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Creamy Light Kale Salad

Image for Creamy Light Kale Salad
plate

Yield

Serves 3-4

prep

Prep Time

15 minutes

cook

Cook Time

5 minutes

clock

Total Time

20 minutes

kikkoman products used:

ingredients

1 bunch of curly green kale, chopped finely and with stems removed
½ teaspoon fine sea salt
12 Brussels sprouts
¼ cup tahini
2 tablespoons Kikkoman® Rice Vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water
¼ cup sliced almonds
¼ cup shaved Parmesan

directions

  1. Sprinkle ½ teaspoon of sea salt over the kale and massage with your hands to break down the kale a bit. It should turn a slightly darker color. This shouldn’t take any longer than 30 seconds.
  2. Remove any brown leaves from your Brussels sprouts as well as the stems and discard. Slice sprouts into thin slices and toss into bowl with kale.
  3. In a small bowl or jar, whisk together tahini, rice vinegar, miso, maple syrup, red pepper flakes, and water. Taste and then adjust thickness by adding more water or adjust acidity by adding more vinegar.
  4. Pour over the kale and sprouts and toss well. Set aside.
  5. In a pan on medium-high heat, toast the almonds and then remove from heat and allow to cool.
  6. Add almonds and parmesan to salad, toss, and serve!

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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