Raw Beet + Kale + Carrot Salad with Apple Miso Dressing

by Sarah on July 3, 2012 · 7 comments

In addition to being a recipe hoarder, I’m a flavor combination fixator.*

*I could have just said “ingredient combination fixator,” but then I wouldn’t have the lovely alliteration.When I ended up with all those beets from the D.C. farmer’s market, I knew it was finally time to attempt a flavor creation I’d been fixating upon since I worked at Central Market in Texas, and saw a salad made by a co-worker involving those purple-icious pretties……along with raw carrots and shredded kale.I would have used ‘real’ carrots–not that baby ones aren’t just big daddy carrots cut down to size*–but when you have a bag of the minis forgotton in the bottom of your fridge, you best get a move on using them before they get all gross and slimy.

*They were getting egotistical and deserved it.The shredder attachment on your food processor comes in very handy here. As does the ‘chute’ (minus a ladder) into which I decided it made sense just to shove the entire stalks of kale, stem and all.

It made a mess, but it sure was fun. :)

You could probably just shred everything together at once, but I didn’t want my kale and carrots to turn purple*, so I did everything separately.

*At least not until we reached “leftover” stage.

Once I had combined my flavor combo fixation in a bowl, I realized I needed a dressing. The only thing I remembered was that my co-worker’s original salad involved ginger, garlic, and lemon. I didn’t have lemon, but I had lime, garlic, ginger, and a whole lot of other things to play with.Currently, I’m flavor fixated on miso + ginger, so I threw a healthy dose of both into the mix. Considering my lingering fixation on apple + ginger, it seemed only right to cut out the middleman and bring miso + apple together. [Fine. With the middleman.]A little splash of rice vinegar (cheaper at TJ’s than anywhere else I’ve seen) to brighten things up…

…and stir it up like Bob Marley!

[Although, don't be jammin' out TOO much or your carrots will turn, well, the color of...jam.]

I have nothing witty to say to close.

So beet it.*

*Heeheehee….

Raw Beet + Kale + Carrot Salad w. Apple Miso Dressing

  • 2 cups shredded carrots
  • 2 cups shredded beets
  • 2 cups shredded kale
  • Juice of one lime
  • 2 Tbsp. unsweetened applesauce
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 1/2 tsp. miso
  • 1 Tbsp. rice vinegar
  1. Combine all ingredients in a large mixing bowl.
  2. Stir well to combine.
  3. Salad is delicious immediately, but flavor really develops after a few hours in the fridge!
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{ 7 comments… read them below or add one }

Fran@ Broken Cookies Don't Count July 3, 2012 at 5:59 am

This looks so tasty. I never use kale. I actually never find it in the stores, don’t know why. If I find it, I’ll try this!

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Liz @ iheartvegetables July 3, 2012 at 9:24 am

This looks SO good!!!! I need to buy some miso. I don’t know why I never have it in my pantry!

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Erica { EricaDHouse.com } July 3, 2012 at 11:46 am

I usually get on these huge beet kicks, buy a ton, then never use them. I will definitely return back to this recipe next time that happens!

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Lexi @ You, Me, & A World to See July 3, 2012 at 10:53 pm

I can’t get enough of miso! Definitely making this ASAP :)

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Lauren @ Oatmeal after Spinning July 4, 2012 at 2:53 pm

My friend Brie makes an awesome kale salad that seems very similar to this- but she adds walnuts too and doesn’t have carrot. I’m going to try this out (I’m already going to have to buy a bunch of beets to try to recreate the veggie burger I had at Citizen Burger!

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Bridget July 4, 2012 at 3:06 pm

Whoa! This is awesome! I made a big jar of this dressing and am devouring it on all sorts of salads. I also love shredding large quantities of veg up in the food processor. Thanks for all your great ideas and awesome attitude about life :)

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Ozlem October 4, 2012 at 9:09 am

This is the best ever and the longer it stays in the fridge the better it gets. I make it sans the beets because the fam. loves roasted beets. Oh well. Great recipe. I can not believe it has no oil. What a great combination! Thanks.

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