Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
34
High
Nutrition per serving
Calories850.9 kcal (43%)
Total Fat46.9 g (67%)
Carbs93.6 g (36%)
Sugars37.1 g (41%)
Protein33.4 g (67%)
Sodium2680.6 mg (134%)
Fiber28.5 g (102%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2yellow bell peppers
thinly sliced and cut into 1/2” pieces
2carrots
finely chopped into 1/2” pieces
1 bunchscallions
trimmed and cut into 1/4" pieces
1can yellow corn
drained
1 bunchkale
1 headred cabbage
shredded and cut into small 1/2” pieces
Miso Vinaigrette
Instructions
Step 1
Cut the stem out of the kale and lay it flat on a cutting board, stacking the leaves as you go.
Cutting Board
Knife
kale1 bunchStep 2
Roll the stack of kale away from you and cut width-wise to create ribbons.
Step 3
Turn the ribbons and chop again to shorten their lengths. The kale should be about ½” wide and ½”-1” long.
Step 4
Make a bed with the kale ribbons. Arrange the bell pepper, carrots, corn, and red cabbage in a rainbow wheel.
Bowl
yellow bell peppers2 
carrots2 
red cabbage1 head
can yellow corn1 Step 5
Whisk together all of the dressing ingredients until combined. Pour over the salad.
WhiskBowl
olive oil⅓ cup
lemons juiced2 
red wine vinegar¼ cup
white miso paste¼ cup
nutritional yeast⅓ cup
dried oregano1 tablespoon
garlic cloves2 
salt½ teaspoonView on Baked by Melissa
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