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Ginger-Miso Cabbage Salad

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Perfect for packed lunches or picnics, this is even easier to put together if you can use the shredding attachment on a food processor.

Salad:
200g red cabbage, shredded
150g white cabbage, shredded
1/2 red onion, finely sliced
1 large carrot, shredded
2 tbsp golden raisins or cranberries
2 tbsp sesame seeds, toasted in a frying pan until golden

Dressing:
1 tbsp maple syrup
1 tbsp lime juice
1 tbsp rice vinegar
1/2 tbsp soy sauce
pinch dried ginger
1 heaped tsp yellow miso

Directions:
1. Mix all of the salad ingredients.
2. Mix all of the dressing ingredients.
3. Mix the dressing into the salad.

Red Pepper Sesame Kale

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This umami side is so creamy and flavourful that you’d almost wish you could eat it on its own. Perfect for serving with mashed potatoes for a comforting meal.

Ingredients:
1 large pack of kale, torn into bite-sized pieces
1 red pepper, deseeded and roughly chopped
1 tbsp sweet white miso paste
1 heaped tsp suitable-for-vegans Dijon mustard
2 tbsp nutritional yeast
1 tbsp soy sauce
1/2 tsp garlic powder
1 tsp smoked paprika
1/4 cup sesame seeds, plus extra for serving

Directions:
1. Steam the kale. Drain, and press to remove the excess liquid.
2. Meanwhile, add the rest of the ingredients to the blender and blend until smooth.
3. Toss the kale in the sauce, reheat gently, and serve with extra sesame seeds.