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Kale pistachio salad with tahini miso dressing from above.

Shredded Kale Pistachio Salad with Tahini-Miso Dressing

  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Total Time: 10 mins
  • Yield: 2 As A Main, 4 As A Side 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American


Shredded kale salad with tahini-miso dressing is a hearty vegan and gluten-free salad with added crunch from pistachios, scallions and sesame seeds.




  • 2 bunches of Lacinato kale (also known as dinosaur kale), de-stemmed and very thinly sliced
  • 4 tablespoons sesame seeds
  • ½ cup shelled pistachios, roughly chopped
  • 4 scallions, very thinly sliced

Tahini-Miso Dressing

  • ⅓ cup tahini paste
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon miso paste
  • ⅓ cup water
  • salt to taste


  1. Massage the kale. Add the de-stemmed and thinly sliced kale to large bowl. Drizzle with extra virgin olive oil and sprinkle with salt. Massage the kale with your hands until softened.
  2. Make the dressing. Whisk together all ingredients until smooth, adding more water to get the desired consistency.
  3. Add the dressing and sesame seeds to the massaged kale and mix until well combined.
  4. Top the salad with pistachios and scallions (and any protein and/or grain, if using).

Keywords: tahini miso dressing, chopped kale salad