3 T. Miso Mayo (or vegan mayo of your choice)
1 T. regular or low sodium soy sauce
1 T. water
2 t. rice wine vinegar
1 t. hot chili sauce
3 T. vegetable oil
3 cloves garlic, chopped
1 bunch kale, washed well
½ yellow pepper, sliced into thin strips
1 pint cherry or grape tomatoes, either whole or cut into halves
½ red onion, sliced thinly
½ c. zucchini, cut into bite-sized pieces
Half of a seedless orange, cut into bite-sized pieces
Combine dressing ingredients in a small bowl and mix thoroughly. Set aside.
Heat oil in a heavy pan, add chopped garlic and fry until golden brown, being careful not to burn it as it will become bitter. Scoop out garlic with a slotted spoon and drain on a paper towel. Reserve the oil to use in other applications, like salad dressings.
Trim off tough lower stalks from kale and chop leaves into bite-sized pieces. Place the kale leaves into a large salad bowl. Add the other vegetables and toss. Sprinkle with fried garlic and just enough salad dressing to moisten the vegetables – don’t drench it.