• 3 full cups kale of your choice (I used curly Kale in this photo)
  • 1 tsp cold pressed olive oil
  • 1 cup fresh purple cabbage
  • 3 fresh carrots, cut into matchstick size pieces
  • 1/2 freshly chopped red bell pepper
  • 5 finely chopped green onions
  • 1/2 cup raw whole cashews
  • 1/3 cup black sesame seeds


  • 1 inch fresh ginger
  • 3 cloves garlic
  • 2 TBSP miso
  • 2 TBSP rice wine vinegar
  • 1 TBSP Bragg's Liquid Aminos (soy sauce or tamari works great too!)
  • 2 tsp toasted sesame oil
  • 2/3 cup water
  • 1/2 serrano pepper (optional)


  • After thoroughly washing off the kale, de stem the kale so that only the leaves remain. Cut the leaves into bite size pieces and place in large bowl.
  • Drizzle 1 tsp olive oil over kale and use a massaging technique to fully coat all leaves (about 2 minutes)
  • Begin to mix in the purple cabbage, matchstick size pieces of carrots, bell pepper and green onions.
  • Blend together all the ingredients for for the ginger miso dressing and drizzle over top of the kale. Mix in thoroughly.
  • Serve up in bowls (yields about 3-4 servings, depending on how generous). Top each bowl with cashews and black sesame seeds. Enjoy!