INGREDIENTS
| Amount | kgCO2e | |
| Shredded white cabbage | 80 gm | 0.0096 |
| Shredded pickled cabbage | 80 gm | 0.0096 |
| Carrots shredded | 60 gm | 0.0066 |
| Kale chopped | 90 gm | 0.198 |
| Avocado | 70 gm | 0.077 |
| Mixed sesame seeds | 7 gm | 0.0294 |
| Miso paste | 15 gm | 0.03 |
| Rice vinegar | 15 gm | 0.0405 |
| Lemon juice | 15 gm | 0.009 |
| Soy sauce | 20 gm | 0.04 |
| Honey | 20 gm | 0.02 |
| Corn oil | 40 gm | 0.01 |
| Sesame oil | 20 gm | 0.084 |
Method
First make your miso dressing by combining ingredients above in a lidded mason jar then shake well to emulsify.
Adjust sweetener, salt, and pepper to taste.
Next massage your chopped kale with a little olive oil and a pinch of salt.
In a large bowl, mix all together massaged kale, cabbage, avocado and sesame seeds.
Pour 60gm of the miso dressing over the salad.
Toss to coat and add extra dressing to taste.
This recipe is about 80% less carbon intensive than the average meal. Saving approximately 2.4 kgCO2e per serving.
That is the equivalent of charging your smartphone 293 times.
