Purposefully vague, this recipe works best with kale or cabbage, but also great with chard collards and of course lettuce.
Chop the greens into thin strips.
Grate some carrots and/or beets and/or Tokyo turnips (the white ones). The beets and carrots add sweetness that balances the greens and turnips. Sesame seeds or roasted walnuts are a great addition.
Dress with any variation of this dressing, one of my fallback dressings when I cook lunch around here (measurements are estimated, usually I just add to taste and adjust)
2 tbsp apple cider vinegar,
2 tbsp tahini,
1 tbsp miso: Mix until smooth (the tahini acts as a binding agent for the vinegar and oil)
Add 1/4 c olive oil
Salt and pepper to taste, and add a little water if you want to thin it out.