Brand Image

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.