Vegan Crunchy Kale Corn Summer Roll with Tahini Miso Dressing and Spiced Almond Crumble

These refreshing Crunchy Kale Corn summer roll with cherries and miso-tahini dressing are a breeze on a hot day. The spicy almond crunch is the perfect touch to this salad roll.

Summer is in full swing here in the Bay.  Not a beautiful warm air, but burning heat.

We spent our July 4th cleaning our backyard, making a little noise, and playing with Waffles.  With the speaker on, playing some old blues, corn making some crackling sounds on the grill and these kale corn summer rolls are arranged neatly sitting on the table.  I was drinking wine, and the rest drank lemonade from water glasses, sitting next to our little furball as he was panting as hard as he can.  We had to physically calm him down.  A lot of hugs and treats.  The fireworks scare him, very badly.  We put on some white noise at home, with our sprinklers turned on while trying to not leave his side.

That morning we had walked a few miles to our nearest farmers market and picked up cherries, which always help with our sweet cravings.  Talking while we were walking back, about how we were excited for fireworks a few years ago, and how now we pray that we don’t hear loud noises during July 4th.  How much has changed in two years!! Our giant furball, Waffles the Diva has added so much love to our lives. How a little dirt on the sofa would freak me, to now enjoying our little Waffles hanging out on the sofa leaving a trail of golden silver hair, marking the spot that he sat.

The day is beautiful, and we are here and very much alive to take in the moment and remember how to enjoy the miracle that is your life.

The fact that the weekend felt so precious is an indicator to me that the cards need shuffling around here. These weekends don’t need to feel more ritual than they do unusual and surprising. For now, I’m just feeling in the moment, and the moment isn’t good or bad… the moment just is. I love it.

I’ve had a love-hate relationship with kale, but have slowly fallen in love.  I use kale in dishes that are familiar to me, like this KALE DAL .  I was inspired to make this kale corn summer roll after one of my favorite summer rolls from the blog. This is one of those salads my whole family loves.  I adore using fruits in salads, and cherries are like magic in this dish.

This kale corn summer roll is something I make often during spring and summer.  Have it as a salad or make it into rolls for a light lunch. The spiced almond crumble is my new favorite.  I add it to every salad and munch on it as is.

Tips on making the best crunch Kale Corn Summer Roll

To take the bitterness out of the kale, massaging it for a while is key.  The kale legit gets sweeter and delicious. Adding fruits, in this case cherries, compliments the kale and the corn.  The almond crumble is just the perfect crunch.  While making the rolls, be careful not to overfill them. I use these rice sheets to make the rolls. Be gentle.

The miso and sesame dressing is a perfect compliment for this dish. It makes it vegan, gluten-free, and the perfect healthy summer roll and salad for summer.

Vegan Kale Corn Salad Rolls with Tahini Miso dressing

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

These refreshing Rainbow Crunchy Kale Corn summer roll with cherries and miso tahini dressing is a breeze on a hot day. The spicy almond crunch is the perfect touch to this roll or salad.

Author: Ash

Recipe type: Salad

Cuisine: American

Serves: 4

Ingredients

• 3 tbsp toasted white sesame or tahini
• 2 tbsp white miso paste
• 4 teaspoons freshly squeezed lemon juice
• ¼ cup water
• 2 cloves garlic (minced)
• ½ teaspoon dijon mustard
• ¼ teaspoon salt
• freshly ground black pepper
• 2 tbsp olive oil
• 1 large bunch kale (any variety)
• 1 tsp oil
• little salt and pepper

Salad Ingredients

• 2 ears of summer corn, grilled and sliced off the cob
• 4-6 cups massaged kale
• ¼ cup shredded carrots
• ½ cup pitted cherries, chopped
• 1 large english cucumber, thinly sliced

Almond Crumble

• 1 cup whole untoasted, un salted almonds
• 2 garlic
• 1 tsp garlic powder
• ½ tsp salt
• little pepper
• 2 tsp olive oil

To make roll

• Rice paper
• (https://www.amazon.com/Three-Ladies-Brand-Spring-Wrapper/dp/B00EAFNGMA/ref=sr_1_2_a_it?ie=UTF8&qid=1530932216&sr=8-2&keywords=rice+sheets)

Instructions

1. In a blender, add the white sesame seeds, white miso paste, lemon juice, garlic, water, dijon mustard, salt and black pepper. Blend it well and with 2 tbsp olive oil. Set aside.
2. In a large bowl, add the kale. Massage it well for 3-4 minutes with oil, salt and pepper. Set it aside.
3. Add the corn, carrots,pitted cherries, cucumber. Mix and set aside.

Amond crumble

1. In a ciuisinart or you could chop everything by hand. I added my almonds to a cuisinart, garlic, garlic powder, salt, pepper, olive oil. Pulse it to make a crumble, roughly chopped. Pour it out on a baking tray and bake it at 325 degrees for 5 minutes or until it's toasted. Take it out and cool it.

Kale Corn Summer roll

1. Pour half the dressing on the salad, mix well and add the crumble on top. You can serve this as is.
2. Take a sheet of the rice paper, sprinkle a little water and stuff it with some salad and roll it like you would a spring roll.
3. Serve with remaining sauce.

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