Charred Green Onion and Kale Salad with Miso Dressing
A Japanese-inspired warm salad featuring charred lacinato kale and green onions with a creamy, umami-rich white miso dressing infused with ginger and toasted sesame. The high-heat charring develops deep, smoky flavors and crispy textures while the silky miso dressing brings brightness and body. Serve warm as a side dish, appetizer, or light main course.
- Prep
- 14 min
- Cook
- 23 min
- Total
- 37 min
- Makes
- Serves 4 as a side salad or appetizer
Steps
Before you start
- Wash and thoroughly dry the kale—moisture prevents good charring. A salad spinner makes this task easier.
- Have all ingredients prepped and measured before heating the pan so you can work quickly at high heat.
- Use a large skillet or cast-iron pan that distributes heat evenly and handles high heat well.
Prepare the kale
- Wash the kale thoroughly under cold running water and pat completely dry with a clean kitchen towel—moisture prevents the kale from charring properly.
- Remove the thick central stem from each leaf by hand or with a knife; discard stems.
- Tear or cut the kale into 2–3 inch pieces and set aside.
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Ready when: Kale is washed, dry, and in bite-sized pieces
Tip: Don't skip the drying step; use a salad spinner if you have one for the best results.
Prepare the green onions
- Trim off the root ends and any wilted or damaged tips of each green onion.
- If the onions are very thick, halve them lengthwise; otherwise leave them whole.
- Set aside on a plate.
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Ready when: Green onions are trimmed and ready to cook
Make the miso dressing
- In a small bowl, whisk together the white miso paste, rice vinegar, sesame oil, minced fresh ginger, and soy sauce.
- Add the water and stir until the mixture is smooth and the miso is fully dissolved with no lumps.
- Set aside; the dressing can be made up to 2 hours ahead.
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Ready when: Dressing is smooth and miso is fully dissolved
Tip: If making ahead, give it a quick stir before using to recombine the oils.
Heat the skillet
- Place a large skillet (12-inch / 30 cm) or cast-iron skillet over medium-high heat.
- Let it heat for about 1 minute until it is very hot; a drop of water should sizzle and evaporate immediately on contact.
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Ready when: Pan is very hot; water droplets sizzle and evaporate immediately
Char the green onions
- Working in batches if necessary, lay the green onions in a single layer on the hot skillet (they should sizzle immediately).
- Let them cook without moving for 3–4 minutes until the bottom side is charred, darkened, and softened.
- Using tongs, flip them and cook the other side for 2–3 minutes until similarly charred.
- Transfer the charred green onions to a large serving bowl.
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Ready when: Both sides are charred with blackened spots; flesh is soft when pierced with a knife
Tip: Resist the urge to move them around—let them sit to develop a good char. Some smoke is normal and desirable.
Char the kale in batches
- Working in batches (about one-third of the kale per batch), spread the kale in a single layer on the hot skillet.
- Cook, stirring occasionally with a wooden spoon, for 3–4 minutes until the edges and tips are crispy, dark brown, and charred, and the kale has wilted slightly.
- Transfer each batch to the bowl with the green onions.
- Repeat with the remaining kale.
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Ready when: Kale is dark brown and crispy at the edges; leaves have shrunk and are still slightly firm
Tip: The pan may smoke—this is normal and desired. If you notice black flakes sticking, lower the heat slightly. Kale shrinks dramatically, so don't be alarmed.
Dress and serve
- Remove the skillet from heat.
- Pour the miso dressing over the warm charred vegetables in the bowl and toss gently until everything is coated.
- Divide among four bowls or plates.
- Garnish each serving with toasted sesame seeds and nori strips if desired.
- Serve immediately while warm.
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Ready when: Vegetables are evenly coated with dressing
Good to know
Tips
- The key to great charred vegetables is a very hot pan and patience—don't move them around too much. Let them sit to develop deep color and smoky flavor.
- Miso is salty, so taste the dressing before serving. Depending on the miso brand, you may not need all the soy sauce.
- This salad is best served warm. If making ahead, reheat the charred vegetables gently in the skillet before dressing.
- Lacinato kale (also called dinosaur kale) has the best texture for charring with crispy edges, but curly kale or mixed greens also work well.
Make ahead
The miso dressing can be made up to 2 days ahead and refrigerated. The vegetables are best charred and served warm, but you can prep all ingredients ahead and cook just before serving.
Storage & reheating
Room temperature: Not recommended; best served fresh and warm. Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet or microwave. Freezer: Not recommended, as the texture of the charred vegetables will degrade.
Substitutions
- White miso paste → Red miso paste. Red miso is saltier and more robust; reduce soy sauce by ½ teaspoon to balance the flavor.
- Lacinato kale (dinosaur kale) → Curly kale, spinach, or Swiss chard. More delicate greens will char faster; reduce cooking time to 2–3 minutes per batch.
- Toasted sesame oil → Neutral oil or vegetable oil. The nutty sesame flavor will be lost, but the dish will still be delicious and balanced.
- Fresh green onions (scallions) → Leeks, sliced diagonally into 2-inch pieces. Leeks will char similarly and provide nice texture and mild onion flavor.
