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Ingredients Dressing 3 tablespoons tahini 2 tablespoons red miso 1 tablespoon minced fresh ginger 2 tablespoons honey or agave 3 tablespoons rice vinegar 1/4 teaspoon coarse salt Salad 1 bunch kale (10 ounces), finely sliced across the leaf 1 cup shredded red cabbage 2 medium carrots, shredded 1/2 cup slivered almonds, toasted Preparation In a medium bowl, whisk the tahini, miso, ginger, honey or agave, rice vinegar and salt
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