Kale is now a vegetable superstar. It appears in soups, salads, smoothies, on tasting menus and in sushi. Kale is best enjoyed in its pure form: raw and leafy. In this no-cook kale salad, the leaves are cut into thin ribbons and coating in a velvet sesame soy dressing that elevates the earthy vegetable to new heights.

Now that kale is so popular, farmers are planting larger crops many different varieties so that we might enjoy the exotic purple leaves of Russian kale or the sophisticated bitterness of Tuscan kale. This recipe calls for the Tuscan or Lacinato kale, a varietal which has a long history in Italian cuisine. There’s even a type of kale called “Hungry Gap,” named after the mild in-between seasons in the British climate between spring and winter. Kale is related to cabbage and has similar growing patterns.

Tuscan kale is perfectly delicious on its own. I often use thinly-sliced ribbons as a bed for stews and heavy curries instead of rice or pasta. This salad requires absolutely no cooking, just slicing and whisking. This is a great salad to bring on the go because the chopped leaves will not wilt and the dressing can be made in advance.

Kale is amazing in soups and salads and especially good when roasted into kale chips.

Amazing Asian No-Cook Kale Salad with Sesame Soy Dressing 

Serves 4 as a side 

Ingredients

1 tablespoon miso paste
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon warm water
1 teaspoon finely minced garlic
1 bunch Lacinato or Tuscan Kale

Directions

First wash and dry the kale stalks. Remove the thick center ribs by running a small sharp knife along each side of the rib. Discard and slice remaining leaves into thin ribbons.

In a small bowl whisk the miso paste, warm water and rice vinegar together. Add the sesame oil, garlic and soy sauce and whisk. Taste the sauce and add more soy sauce if you want.

Toss with the kale ribbons and serve.

Related on Organic Authority

Kale Pesto Recipe 

Kale and Hazelnut Quinoa Cakes 

Stuffed Kale Recipe with Bulgur Rice 

Photos by Ally-Jane Grossan

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 This sweet corn recipe will impress your guests with sweetness and bright flavors.

At the end of summer corn is at its best and sweetest. Sometimes pale yellow and sometimes bright canary yellow, the kernels are as sweet as candy and just divine with a little salt and butter alongside grilled meats or veggies.

When you think about grilling, don’t stress about trying to fit large ears of corn on the grill, as this corn is quickly steamed on the stove. Miso paste adds subtle sweetness and the scallions add crunch.

This sweet corn dish was inspired by a popular Mexican corn dish called elote made with mayonnaise, cojita cheese, lime and chili powder. Instead of elote’s heavy toppings of mayonnaise and cheese, miso butter gives this corn a satisfying and light Japanese flare. This summery side dish can be made in under 15 minutes as long as you begin with soft butter.

Sweet Corn Recipe with Miso Butter and Scallions

Makes 4 servings

Ingredients

4 ears fresh corn, shucked and broken in half
1 tablespoon miso paste
2 tablespoons butter, softened
2 tablespoons very finely chopped scallions
1 teaspoon sesame seeds

Directions

1. Soften the butter and miso to room temperature and place next to a heat source like your stove or in direct sun so it’s slightly warm.
2. Bring 2 cups of water to boil in a large pot. Place the corn in a steamer basket and steam for 5 minutes.
3. Whisk the softened butter and miso paste together until completely combined.
4. Prepare the corn by spreading the miso butter on all sides. Using your fingers, sprinkle ½ tablespoon of chopped scallion and a dash of sesame seeds on each buttered ear. Serve immediately.

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.

Related Posts on EcoSalon

Miso Sesame Dressing 

12 Umami Boosting Secrets 

No One Picnics Alone 

Images by Ally Jane Grossan.

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Probiotics are beneficial bacteria that help balance your internal flora and maintain a healthy metabolism. The truth is, most of us could use more of them on a daily basis. You could take a pill, sure, but there are more delicious ways to ensure that you incorporate enough probiotics into your diet. Here are five of our favorite ways.

1. Kefir and Greek Yogurt
Yogurt and kefir are two of the most familiar source of probiotics. Both contain tons of good bacteria like acidophilus, lactobacillus or bifidobacteria that help balance your delicate internal flora. If you’re worried about dairy, there are studies that suggest that probiotics can help ease lactose intolerance. Any brand that lists “live and active cultures” among the ingredients is a good choice, but make sure it’s organic to avoid other potential side effects of dairy.

image: Omar de Armas

2. Kombucha
Arguably the hottest thing in the beverage industry right now (even Celestial Seasonings is making their version), kombucha is a form of fermented tea. It’s been used for centuries for various purposes, like increasing your energy levels and maintaining a healthy weight. The large amounts of healthy gut bacteria formed during the fermentation process are the key to kombucha’s health benefits. Always read the ingredients to make sure you are getting authentic kombucha, not a kombucha-flavored beverage. Or, best of all, try and make your own.

image: sarea

3. Sauerkraut and Kimchee
Long heralded in Europe for its health benefits, sauerkraut contains the probiotics leuconostoc, pediococcus and lactobacillus. The health benefits of this fermented cabbage is limited to the homemade or more artisanal varieties, as pasteurization (used to treat most supermarket sauerkraut) kills virtually all the helpful bacteria. The spicy Korean version of sauerkraut, kimchee, is equally loaded with probiotics, as well as vitamins that help ward off infections.

image: Quinn Dombrowski

4. Miso Soup
It’s time to look at miso soup as more than a sushi lunch accoutrement. This fermented soybean paste can really get your digestive system moving, as it contains hundreds or beneficial bacteria strains. In Japan, it’s often enjoyed as a breakfast food, perhaps to kickstart the metabolism.

image: Kathie Lapcevic

5. Pickles
Like most fermented foods, pickles contain lots of good probiotics. Look for naturally fermented varieties that were pickled without vinegar. A pure mix of sea salt and water makes a great pickle brine, that encourages the growth of beneficial bacteria.

When you’ve managed to fill your gut with beneficial probiotic strains, it’s important to keep them happy. Prebiotics feed the good bacteria that already live in your system and can be found in foods like asparagus, bananas, oatmeal, legumes, honey, maple syrup and red wine. Consider mixing foods rich in probiotics with those rich in prebiotics (red wine and pickles anyone?) to maximize your body’s ability to absorb them.

Top image: haley. s

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We’ve been talking about the health and environmental effects of our heavy reliance on soy in processed foods, in our diets, and for use in biofuels. But not all soy is bad. It has been enjoyed healthfully in moderation in Asian cuisines for a long time. Two weeks ago we provided a recipe for tofu lettuce wraps. Here’s another healthy take on soy – this time, miso.

Miso is a traditional soy product made by fermenting soybeans with a grain – usually rice or barley. It contains beneficial bacteria, making it good for the digestion. It is also very flavorful and salty and it has a variety of culinary applications. In Japan it is most often used to make miso soup and to pickle vegetables. I like to whisk together a quick dressing with miso and use it in a variety of dishes.

This dressing is fantastic on a plain green or spinach salad. Try adding caramelized nuts and orange segments.

Miso-Sesame Dressing
Makes about 1/3 cup

Ingredients:
1 garlic clove, peeled and finely chopped
1 tablespoon plus 1 teaspoon red or white miso
2 tablespoons rice vinegar
2 teaspoons mirin (Japanese cooking wine)
1 teaspoon toasted sesame oil
A couple shakes of your favorite Asian chili sauce

To make:
Whisk together all the ingredients and use or refrigerate. Will keep for 1 to 2 weeks in the refrigerator.

Here are a few other ideas to get you started cooking with miso:

– Drizzle over steamed asparagus
– Drizzle over steamed, grilled or baked fish
– Make a salad with cabbage, tofu, sprouts, mushrooms, and carrots
– Make a salad with leafy greens, canned wild salmon, avocado and steamed potatoes
– Toss warm grains like barley or quinoa with miso dressing and add steamed kale, seaweed, and other vegetables
– Toss rice or soba noodles with tofu or seafood, green onions, and seaweed
– Marinate fish in the dressing before baking or grilling

Image: dizznbonn

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Dashi is a basic building block of Japanese cuisine. It is the base for miso and clear broth soups as well as noodle dishes and dipping sauces. It’s the simplest thing in the world to make and imparts your cooking with the mysterious fifth flavor, umami, from the kombu seaweed, and a hauntingly subtle smokiness from the dried bonito tuna flakes.

In fact, that’s all you need to make dashi broth: kombu and bonito flakes, along with water. Stay away from the instant dashi granules available in many Asian supermarkets. They make an incrementally quicker version but the real stuff is far superior and takes minutes to make.

Here’s how:

Bring 2 quarts water and 2- 5 x 3-inch pieces of kombu to a boil. Remove from heat and add about a cup of bonito flakes (they often come in little 3-oz. packages. Two packages yields about a cup). Don’t stir. Let sit until the flakes all sink to the bottom (about 5 minutes). Strain the broth through a very fine strainer. You may want to line it with a coffee filter for a very clear broth. Season to taste with a teaspoon or two each of tamari and mirin.

Your broth is ready to use. Use it to simmer vegetables or seafood for a light dinner. Add miso, tofu, and green onions and make miso soup. Simmer noodles and fish together with greens for a quick and healthy dinner. You don’t even need a Japanese cookbook because the authentic flavor is in your broth.

Image: yomi955

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