Kimchi and Kale Dense Bean Salad

Step 1

Make the gochujang vinaigrette: In a large Mason jar or other lidded container, combine the vinegar, oil, maple syrup or agave, soy sauce, gochujang, garlic and salt. Seal tightly with a lid, and shake vigorously until emulsified and no lumps of gochujang remain. You should have about 3/4 cup.

Step 2

Make the salad: In a large bowl, combine the kale with the oil, lightly season with salt, and use your hands to massage the greens until they start to soften, 1 to 2 minutes. Add the black beans, edamame, kimchi, tofu, cucumber, carrots, radishes, scallions and vinaigrette, and toss well to combine. Taste, and add more soy sauce and kimchi, if desired.

Step 3

Divide the salad among individual shallow bowls, sprinkle with furikake and serve.