Sweet Miso Corn and Kale Salad

Sweet Miso Corn and Kale Salad


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Add your favorite summer vegetables to this salad. Adjust the flavor of the dressing to your preference by adding more vinegar for a tangier flavor, more oil for a richer texture, or more miso for more salt!

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Time needed

10 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 2 ears corn
  • 4-6 C. kale, chopped
  • 1 small red bell pepper, diced
  • 1/4 C. carrots, shredded
  • 1 small white onion, chopped
  • 1/4 C. red cabbage, chopped
  • 2 Tbs. white miso paste
  • 1 1/2 Tbs. tahini
  • 1 1/2 Tbs. maple syrup
  • 1 Tbs. oil
  • 1 1/2 Tbs. tamari
  • 1-2 Tbs. apple cider vinegar
  • pinch pepper
  • 1/4 tsp. coriander
  • pinch cayenne

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Boil water and cook corn for 3 to 5 minutes, or until the color darkens. Remove the corn and set aside. In a large bowl, add the miso paste, tahini, syrup, oil, tamari, vinegar, pepper, coriander, and cayenne. Whip with a spoon until smooth and creamy. Set aside. Toss the veggies into the dressing until it is mostly absorbed. Slice the kernels off the corn and add to the salad.

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