Food, Nutrition
Comment 1

Marinated Kale Salad

kale salad

I’m told I make the best kale salad. It must be true, because even my nine year old daughter begs to eat it on a regular basis. Fortunately she loves to mix the marinade while I chop the kale.

Kale is very nutritious, filled with minerals such as calcium and iron and marinating it is a wonderful way to enjoy it raw. The oil, salt and acid break up the fibrous leaves and make the rich minerals more absorbable and quite delicious.

Marinated Kale Salad

Ingredients:

  • 1- 2 bunches of fresh Kale (any kind will do, shown here is Lacinato or Dino kale)
  • 1 lemon
  • 1 Tbs Miso ( I use chick pea rather than soy)
  • 1/2 cup cold pressed Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 1 Tbs Juliano’s Spice Chutney (from Raw: The Uncook Book: New Vegetarian Food for Life) you can also use hot pepper sesame oil or a pinch or your favorite masala mix
  • 2 tsp Sea Salt
  • 1/2 cup Hijiki Seaweed
  • 1 Ripe Red Bell Pepper (carrots are great here too)

First prepare the kale by washing and destemming. The stems can leave a bitter taste in your salad and it’s quite fun to pull them out, so I usually do.

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Grasp the tip of the stem firmly in one hand and slide the other hand loosely along it until the whole leaf comes off.

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Then stack the leaves together and roll them into a tight log.

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This will allow you to quickly and easily slice the kale into thin ribbons. Make sure to sharpen your knife first!

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Squeeze all the juice from your lemon and mix it in with the rest of the ingredients besides the bell pepper.

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Toss the marinade on the with the kale and seaweed. Let it marinate for 30 minutes or more. Toss again before serving.

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Decorate the top with thinly sliced bell pepper, or shredded carrot, or sunflower seeds or …

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Make sure to make plenty. It is always quick to disappear at potlucks. Which is a shame since it tastes amazing the next day too.

Thanks to Jack for the great photos. 

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