Spicy miso salmon & kale salad recipe | Good Food
Do something different for lunch and pack this salmon and kale salad into your lunchbox. Kale works well in a salad-to-go as it won’t go soggy by lunchtime
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Cooking tools:
- Blender
- Air fryer
- Oven
- Grater
- Baking sheet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Pot
- Airtight container
- Serving bowl
- Spoon
Ingredients
- 1 tbsp white miso
- 1 tbsp caster sugar
- 1 tbsp sriracha
- ½ tbsp rice wine vinegar
- 2 x 110g salmon fillets
- 150g shelled edamame
- 150g kale leaves scrunched and torn
- 1 red pepper cut into thin strips
- 1 small carrot julienned or grated
- 2 spring onions finely chopped
- 1 tbsp sesame seeds toasted
- 40ml apple cider vinegar
- 1 tbsp soy sauce
- 1 small garlic clove crushed
- 2 tbsp nutritional yeast
- 1 tbsp sesame oil
- 60ml cold-pressed rapeseed oil
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