Miso Caesar Salad with Kale & Crunchy Panko
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This miso caesar salad with kale is so simple to make, contains no raw eggs and will leave you wanting to eat more kale. The crunchy furikake and panko topper add just the right crunch!
As someone who loves a kale caesar salad and kale in general, this new version may just be my favourite. The first time I tested it, I actually couldn’t believe how good it was. I love how the miso complements the caesar dressing so beautifully. The creamy miso caesar dressing is made with mayo instead of raw eggs and oil, like a traditional caesar dressing. Because that’s exactly what mayo is, after all (eggs and oil emulsified together). Miso, fish sauce and parmesan complete the recipe with the topping acting as crunchy croutons. I think you’ll love it too!
Ingredients
To make this miso caesar salad with kale, here’s what you’ll need:
- mayonnaise (kewpie or avocado oil mayo works great)
- freshly grated parmesan
- white miso paste
- extra virgin olive oil
- rice vinegar
- fish sauce
- lacinato kale
- panko
- furikake
- green onion
How to Make This Miso Kale Salad
In a medium bowl, combine the mayonnaise with parmesan, miso, olive oil, half the water, rice vinegar and fish sauce. Whisk until smooth and add remaining water if needed to reach your desired consistency. Taste and adjust the dressing, adding more vinegar, salt and pepper if needed.
In a small skillet, drizzle in a small splash of oil and once hot add the panko. Cook until toasted and lightly browned, tossing and stirring occasionally. Just before it’s done, add the furikake and toss together. Set aside.
Pour about half of the dressing over the kale. Toss well to combine and add more dressing as needed to suit your preference.
Divide the salad onto plates and top with green onion and the panko topping. Enjoy!
Tips & Substitutions
- Taste & adjust: as with all recipes, please always taste and adjust to suit your needs. If you think the dressing needs a little more acid, add a splash more vinegar or lemon juice. Or if you think it needs a bit more salt, add a pinch, although I find with the use of miso, parmesan and fish sauce, it’s salty enough. Everybody’s tastes are unique to them, so don’t be afraid to taste and adjust and make it your own.
- Kale: slice the kale fairly thinly into ribbons, discarding the tough inner rib/stalk running down the middle of the leaf. It’s fibrous and not very pleasant to eat.
- Fish sauce: you can omit and add a splash of tamari if you prefer or don’t have fish sauce on hand. I recommend fish sauce if you have it, and specifically a high quality one that is made only with anchovies and salt. See my product recommendations below for more info!
- Rice vinegar: use white wine vinegar or lemon juice.
How to Make This Your Own/Fun Variations
- Add some protein: I love serving this with some shredded chicken on top or on the side. A crunchy cutlet would also be delicious too! Or serve it with some canned tuna, cooked salmon, shrimp or crispy tofu.
- Make it into a wrap: this is also really good tossed lightly with the miso caesar dressing and folded into a wrap with a protein of your choice (chicken is great). Serve with extra dressing on the side for dipping, SO DELICIOUS!
- Add avocado: sliced avocado is a great addition too.
Storage & Prep
Dressing: store leftover miso caesar dressing in a sealed container in the fridge for up to one week. This can be prepped a few days in advance. If it’s too thick, add a small splash of water to loosen it slightly.
Kale: the kale can be washed, dried and sliced a few days in advance. Store in an airtight plastic bag with paper towel over it in the fridge.
Panko topping: the crunchy panko and furikake topping can be prepped one week in advance, and stored in your pantry, away from direct heat and light.
TIP: for best results and taste, avoid tossing the kale with the miso caesar dressing until you’re ready to eat. The dressing is on the heavier side and will wilt the kale too much.
Ingredients & Products I Recommend
Fish sauce: I recommend getting a high quality one, such as this one from Red Boat. It’s a great brand, made with only anchovies and salt and doesn’t have any added sugar.
Mayonnaise: I love and regularly use Chosen Foods avocado oil mayo, which you can use here. Or, you can also use kewpie mayo which is a Japanese mayo known for it’s custardy taste (thanks to only using egg yolks) and umami flavour.
Furikake: a dry Japanese condiment made of dried fish, sesame seeds, seaweed flakes, sugar and salt.
More Kale Salad Recipes:
- Fall Kale Salad with Apple & Pancetta
- Kale & Radicchio Salad with Figs & Blue Cheese
- Vegan Kale Salad with Crispy Tofu Croutons
- Viral Kale Parmesan Salad with Lemony Dressing (my go-to kale salad)
- Vegan Kale Caesar Salad
- Massaged Kale Salad with Lentils & Feta
I hope you love this miso kale caesar salad. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
Print
Miso Caesar Salad with Kale & Crunchy Panko
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Appetizer, Dinner, Lunch, Side Dish
- Method: Sautéing
- Cuisine: American, Fusion, Japanese
- Diet: Pescatarian
Description
This creamy miso caesar salad with kale is a fun twist on a classic caesar salad dressing, without any raw egg or anchovies.
Ingredients
- 1/2 cup mayonnaise (kewpie mayo works great here too!)
- 1/2 cup freshly grated parmesan (grated fine), plus extra for garnish
- 2 tbsps white miso paste
- 2 tbsps extra virgin olive oil, plus extra for toasting the panko
- 1 tbsp water (start with half and add more as needed to thin)
- 1 tsp rice vinegar
- 1/2 tsp fish sauce
- 2 small bunches lacinato kale, rib removed and sliced very thinly
- 1/2 cup panko
- 1 tbsp furikake
- 1 bunch green onion (about five to six stalks), sliced thinly on a bias
Instructions
- In a medium bowl, combine the mayonnaise with parmesan, miso, olive oil, half the water, rice vinegar and fish sauce. Whisk until smooth and add remaining water if needed to reach your desired consistency. Taste and adjust the dressing, adding more vinegar, salt and pepper if needed.
- Add the sliced kale into a large salad bowl and set aside.
- In a small skillet, drizzle in a small splash of oil and once hot add the panko. Cook until toasted and lightly browned, tossing and stirring occasionally. Just before it’s done, add the furikake and toss together. Remove and set aside.
- Pour about half of the dressing over the kale. Toss well to combine and add more dressing as needed to suit your preference.
- Divide the salad onto plates and top with green onion and the panko topping. Enjoy!
Notes
Kale: the size of a bunch of kale varies greatly depending on where you buy it from. For this recipe, the dressing makes enough to dress two small bunches of kale, which serves four as a side.
