Step 1

Wash the kale. Stack the leaves and place the top leaf so that the stem is horizontal. Start on the non-woody stem end to make thin slices until about 3/4 down. Then de-stem the remaining portion of each kale leaf, removing the harder stem. Roughly chop remaining kale.

Step 2

Place kale in large bowl and sprinkle with 1/4 teaspoon salt. Gently massage kale with your hands, breaking down the fibers. Let kale sit to further soften while you prepare remaining ingredients.

Step 3

MAKE THE DRESSING: In a small bowl, whisk together miso, mustard, balsamic vinegar, maple syrup and water.

Step 4

Thinly slice scallions; dice cucumbers and red peppers, thinly slice cabbage and carrots. Add to bowl with kale. Sprinkle on marcona almonds.

Step 5

Pour 1/2 the dressing over the salad and mix until everything is well incorporated. Pour on additional dressing, as desired and mix again.