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Kale and Apple Salad with Miso & Dijon mustard Dressing

Carwari International - Recipe with Carwari Miso

2 Servings



2 Teaspoons Carwari Organic Miso Paste White

3 Teaspoons Carwari Organic Brown Rice Vinegar

2 Teaspoons Carwari Organic Extra Virgin Sesame Oil

1 Teaspoon Dijon Mustard


4-5 leaves Organic Kale

- Remove from stems and give the leave a rough chop, then blanch the leaves,

rinse with iced water and Drain. Pat dry excess water.

70g Red Cabbage - Thinly sliced

1 Apple - Slice into a bite sized (Sprinkle with lemon juice to prevent discolouration)

A handful of Carwari Organic Roasted Pepitas (for Topping)


1. Make the dressing. Mix the dressing ingredients in a small bowl until well combined.

2. Put blanched kale leaves, shredded red cabbage and sliced apple into a big bowl and pour the dressing, then toss to combine.

3. Put on each serving plate and sprinkle roasted pepitas.


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