1bunchTuscan (lacinato or dinosaur) kalecenter ribs removed, leaves thinly sliced
1small headNapa cabbagehalved lengthwise, cored, and thinly sliced
1largefennel bulbhalved lengthwise and thinly sliced
1smallred onionhalved lengthwise and thinly sliced
1largered bell pepper
1poundfrozen shelled edamame
1/3cupmellow white miso
7clovesgarliccrushed or finely minced
1/2cupfresh lemon juice
1tablespoonlow-sodium, wheat-free tamari sauce
Bring a medium pot of water to boil.
Place kale, cabbage, fennel, and onion in a large bowl. Cut bell pepper into quarters and remove seeds and membranes. Peel skin off each quarter with a vegetable peeler; then cut into 1/4-inch slices. Add to vegetables in bowl.
Add edamame to boiling water and blanch for about 1 minute. Drain, rinse with cold water, and drain again thoroughly. Add to vegetables.
Combine miso, garlic, and lemon juice in a bowl and mash together with a spoon or silicone spatula until smooth. Stir in tahini, oil, and tamari until thoroughly blended. Add to vegetables and toss until well mixed. Divide among plates and garnish with daikon sprouts. Serve at once.
Tuscan Kale and Napa Cabbage Slaw with Edamame
Amount Per Serving
% Daily Value*
Total Carbohydrates 30g10%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.