A healthy yet tasty salad -  from the Cookbook My Darling Lemon Thyme by Emma Galloway.

KALE SLAW WITH HONEY MUSTARD MISO DRESSING

INGREDIENTS:

Salad

2 large handfuls of curly kale, thick stems removed.
2 cups white cabbage, finely shredded.
2 cups red cabbage, finely shredded.
1/3 cup sesame seeds, lightly toasted.

Dressing

3 tablespoons white miso.
1 tablespoon dijon mustard.
1 tablespoon honey.
1/3 cup apple cider vinegar.
1/2 cup extra virgin olive oil.

DIRECTIONS:

1. To make dressing, whisk white miso, mustard and rice malt syrup together until smooth. Add vinegar and whisk to combine. Slowly drizzle in olive oil, continuing to whisk, to form a lovely thick emulsified dressing. Alternatively, blitz the whole lot in a mini food processor until creamy.

2. Roll up a few kale leaves at a time to form a long cigar. Using a sharp knife, finely shred the leaves and place in a large bowl with the remaining salad ingredients. 

3. Stir in just enough dressing to coat the salad, give it all a good mix and serve. Unlike lettuce-based salads, this keeps well for up to a few hours once dressed. (Store any leftover dressing in a glass jar in the
fridge.)