2 large beets, grated
2 medium carrots, grated
1 small red onion, thinly sliced
1/2 cup mint leaves, chiffonaded (cut into ribbons), plus some left whole for garnish
1 bunch cilantro, stemmed and chopped
1/2 head small cabbage, shredded
1 bunch kale, stems removed and cut into “ribbons” then, cut into bite-sized pieces, then massage with 1 teaspoon olive oil and a pinch of salt until just tender
1/4 cup white miso
1/4 cup warm water
2 tablespoons chopped ginger
1/4 cup chopped red onion
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon fennel seeds, ground, more to taste
1/2 cup olive oil, plus 2 tablespoons (or 2 tablespoons flax or hemp seed oil)
1. For ease, grate the vegetables in the food processor. Place the mint, beets, carrots, cilantro, and onion in a large bowl.
2. Prepare the dressing in a blender. Add all ingredients except for the oil and blend until smooth. Add in the oil a little at a time and blend to emulsify. Taste and adjust flavors if necessary. Add half of the dressing to the bowl with the beets, carrots, cilantro, onion, and mint, reserving the other half. Toss to combine and marinate.
3. Mix the shredded cabbage and massaged kale together in a large bowl and add the remaining dressing.
Toss and let marinate for 15 minutes.
4. Place the mixed kale and cabbage on a platter and top with the beet mixture. Garnish with whole mint leaves.