1 bunch of kale, ribs / stems fully removed, finely chopped into thin ribbons
1/2 cup of sweetened dried cranberries
1 cucumber sliced and / or 1 carrot, chopped into matchsticks, for crunch
1/2 cup of chopped, salted and roasted nuts such as pistachip, peantus, almonds or cashews for protein and even more crunch (obviously optional)
For the dressing:
2 tablespoons shiro miso (white miso)
3 tablespoons rice wine vinegar
1/3 cup of vegetable oil (such as canola or safflower)
2 teaspoons low sodium tamari or soy sauce
2 teaspoons ponzu (this is a blend of citrus so it replaces the fresh orange, lemon and lime juices from Talde's recipe well.)
To prepare, simply mix the first two dressing ingredients together well in a small bowl, then add the other ingredients and whisk to combine.
Put salad ingredients in a large salad bowl, drizzle with dressing and toss well.
Note: You can prep and dress this salad an hour or so before serving, unlike other salads.
This salad also travels exceptionally well, to school or work, for lunch, for example. In this case though, I leave the dressing in a small separate jar to be mixed at mealtime. (Pictures above.)