Vegan Kale Corn Salad Rolls with Tahini Miso dressing
Prep time
Cook time
Total time
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
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.
In a large bowl, add the kale. Massage it well for 3-4 minutes with oil, salt and pepper. Set it aside.
Add the corn, carrots,pitted cherries, cucumber. Mix and set aside.
Amond crumble
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
Pour half the dressing on the salad, mix well and add the crumble on top. You can serve this as is.
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.
Serve with remaining sauce.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/07/08/kale-corn-summer-roll/