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Chop: Chop the kale and cabbage in a food processor until finely chopped. Transfer them to a large bowl.
Combine: Add the edamame, garlic powder, onion powder, sumac, scallions, cilantro, sesame seeds, and peanuts.
Bake veggies: Chop the cabbage and kale into about 2-inch pieces. Transfer them to a large nonstick baking sheet. Add a drizzle of lemon juice or olive oil, plus salt-free seasoning (or salt) to taste. Roast them at 380ºF for 10 minutes, stirring halfway.
Roast edamame: Transfer the edamame to a large baking sheet. Toss with a drizzle of olive oil or lemon juice, onion powder, garlic powder, sumac, and salt-free seasoning. Bake with the veggies. Once the veggies are done baking, increase the oven temperature to 400ºF and continue roasting the edamame until golden brown (about 20 minutes total baking time).
Combine the miso, tamari, vinegar, garlic, ginger, and maple syrup to a jar with a lid. Cover and shake vigorously. Or whisk the ingredients in a medium bowl.
Add the desired amount of dressing to the salad. For the raw salad, it is best to let the salad marinate in the dressing for at least 20 minutes before serving.
Serve with a grain. Add the cooked noodles, quinoa, farro, or a grain fo your choice.