For the dressing:
3 tablespoons silken tofu
2 tablespoons white miso
1 tablespoon freshly squeezed lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon finely grated, peeled fresh ginger
1 clove garlic, minced
1 tablespoon Dijon mustard
Coarse sea salt sea salt
2 tablespoons peanut oil
For the slaw:
3 cups very thinly sliced Napa cabbage
Coarse sea salt
1/2 pound Lacinato kale
1/2 cup shelled peas (about 8 ounces peas in pods)
8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)
1/2 cup packed chopped parsley
2 tablespoons chopped chives
1 tablespoon finely grated lime zest
To make the dressing, put the tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and 1/2 teaspoon salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired. Set aside.
To make the slaw, put the cabbage in a large bowl and sprinkle with 2 teaspoons of salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.
In the meantime, remove the stems from the kale and cut into thin slices. Set aside. Finely chop the kale, and set aside.
Next, rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible. Transfer back into the bowl and add the reserved kale and stems, shelled peas, and green beans. Pour in enough dressing to lightly coat the vegetables (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).
To serve, with clean hands transfer the slaw into a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.