Greens With Tangy Miso Dressing - cooking recipe

Ingredients

SALAD
1 cup onion, cut into half moons
1 tablespoon toasted sesame oil
1 cup red bell pepper, seeded and cut julienne
4 cups kale, stemmed and cut julienne
2/3 cup water
4 cups napa cabbage or 4 cups bok choy, cut julienne
1 tablespoon tamari soy sauce
DRESSING
1/4 cup white miso
2 tablespoons tahini
1/4 cup lemon juice, freshly squeezed
1/4 cup water
1 tablespoon honey or 1 tablespoon brown rice syrup
2 teaspoons fresh dill weed or 1 teaspoon dried dill
1/2 teaspoon turmeric

Preparation

SALAD -----------.
In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
Add pepper, toss and saute for 3 minutes.
Add kale and 1/3 cup of water. Cook until liquid has evaporated.
Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
DRESSING -----------.
Stir miso and tahini together in a bowl.
Add lemon juice and water and mix well.
Stir in remaining ingredients.
ASSEMBLE -----------.
Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.