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Asian Kale Slaw With Miso Ginger Dressing

Asian Kale Slaw With Miso Ginger Dressing


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Serve this Asian-inspired slaw alongside all the grilled dishes at your summer cookout

Using miso paste in the dressing gives this slaw a rich, flavor-packed, satisfying flavor.

This recipe is courtesy of Pumpkin and Peanut Butter.

Ingredients

For the dressing

  • 1/4 Cup extra-virgin olive oil
  • 1 Tablespoon soy sauce
  • 2 Tablespoons white miso paste
  • 1 Teaspoon maple syrup or honey
  • 1/2 lime, juiced
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons fresh minced ginger
  • 1 Teaspoon water
  • 1 Teaspoon sriracha (optional)

For the slaw

  • 4 Cups kale leaves, chopped into bite-sized pieces
  • 1 Tablespoon extra-virgin olive oil
  • Pinch of salt
  • 1/8 Teaspoon freshly ground black pepper
  • 1 Cup red cabbage, chopped into bite-sized pieces
  • 1/2 Cup carrot, grated
  • 2 Tablespoons sesame seeds

Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.


Asian Chopped Kale Salad with Miso Sesame Dressing

Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.

These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.

I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.

I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.

A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.

It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.

But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.

Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.

So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.

I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.