This is an easy and nutritious weeknight meal. Massaged kale, cabbage, nutty brown rice, almonds and dates are tossed in a creamy miso tahini dressing – served with heart-healthy salmon.
This Week
2 Dec - 8 Dec
Kale and Brown Rice Salad with Salmon and a Creamy Miso, Ginger Dressing
- 30 minutes
- 4
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Meal Prep Guide
Massage the kale. (store in an airtight container in the fridge)
- 1 bag kale (finely sliced)
- Olive oil
- Salt and pepper
- Add the kale to a large bowl, drizzle with olive oil and season generously with salt. Use your hands to massage the kale for a few minutes or until it has softened
Cook ¾ cup of brown rice as per packet instructions. (store in an airtight container in the fridge)
Roast ⅓ cup almonds. (store in an airtight container in the pantry)
Make the miso tahini dressing. (store in an airtight jar or container in the fridge)
- 3 Tbsp hulled tahini
- 2 tsp miso paste
- 2 Tbsp rice wine vinegar
- 1 Tbsp tamari
- 1 Tbsp ginger
- 1 small garlic clove (crushed)
- 2-3 Tbsp water (to thin out)
- Add everything into a medium bowl or jar and mix until well combined.
Tips
Tips
- Kale salads are a perfect potluck dish, they can be made ahead of time without spoiling and going soggy, plus it can be served at room temperature. We have served this salad with salmon but would be the perfect accompaniment to many dishes.
Shortcuts
Vegetables
- Swap green cabbage for red cabbage.
- Add finely shaved raw broccoli.
- Add spring onion.
Protein
- Swap salmon for our teriyaki chicken or for a vegetarian option swap for our teriyaki tofu or even pan fried halloumi.
Other
- Swap brown rice for wild rice, black rice or quinoa.
Ingredients
Kale and brown rice salad
- ¾ cup brown rice
- 1 bag kale (finely sliced)
- ¼ large cabbage (finely sliced)
- 1 cup fresh coriander (roughly chopped)
- ⅓ cup almonds (roasted)
- 5 dried dates (finely sliced)
- 2 tsp sesame seeds (toasted)
Miso tahini dressing
- 3 Tbsp hulled tahini
- 2 tsp miso paste
- 2 Tbsp rice wine vinegar
- 1 Tbsp tamari
- 1 Tbsp ginger
- 1 small garlic clove (crushed)
- 2-3 Tbsp water (to thin out)
Salmon
- 600g salmon (1 tail or 4 fillets)
- Olive oil
- Salt and pepper
Method
- Start by preheating the oven to 200 degrees celsius, fan bake.
- Cook the brown rice as per packet instructions using the absorption method. Once cooked, pour onto a large plate or tray and allow excess moisture to evaporate.
- Meanwhile, prepare the salad. Add the kale to a large bowl, drizzle with olive oil and season generously with salt. Use your hands to massage the kale for a few minutes or until it has softened. Add the cabbage, coriander, almonds and dates.
- To make the dressing add all the ingredients to a small bowl and mix well. Pour the dressing over the salad and toss well to evenly distribute.
- Place the salmon skin-side down onto a baking tray lined with baking paper. Pop into the oven and cook for 13-15 minutes, then an extra 1-2 minutes on the grill setting or until golden. (Note cooking time will vary depending on the size of your fillets)
- Once the rice has cooled slightly, add to the bowl of kale and toss well, season to taste.
- Divide the salad between 4 plates, top with a portion of salmon and sprinkle over some toasted sesame seeds.
Variations
Vegetables
- Swap green cabbage for red cabbage.
- Add finely shaved raw broccoli.
- Add spring onion.
Protein
- Swap salmon for our teriyaki chicken or for a vegetarian option swap for our teriyaki tofu or even pan fried halloumi.
Other
- Swap brown rice for wild rice, black rice or quinoa.
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