Recipe and photo from Chef and Food Network star Emma Frisch
Ingredients
Salad
- 1/3 c. yellow onion, very thinly sliced (substitute with red onion)
- 1 c. carrot, shredded
- 1/3 c. cucumber pickles, diced (substitute with any pickles)
- 1 bunch kale, leaves stripped and shredded (substitute with collards or other hearty winter greens)
- 1/2 c. raisins (substitute with black currants)
- 1 (15 oz.) can kidney beans, drained (substitute with black, great northern white, adzuki, etc.)
- 1 can Alaska Gold Albacore Canned Tuna, broken up
- 1/4 c. olive oil
- 2 tbsp. brown rice vinegar (substitute with lemon juice)
- 2 tbsp. white miso
- 1 tbsp. + 1 tsp. maple syrup (substitute with honey)
- 1 tsp. sesame oil
- 1 clove garlic, grated
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions
Toss salad ingredients in large bowl. To make miso-maple dressing, combine ingredients in jar and shake vigorously until blended together.
Add desired amount of dressing to salad and toss thoroughly. Allow to sit for about 10 minutes before serving. Alternatively, store in refrigerator for several hours or overnight before serving. The longer the salad marinates, the better.
