Marinated Kale Salad
I know what you are thinking. Raw kale is a tough sell. You’ll have to trust me that this recipe is magic when it comes to the amazing veggie. Eating it raw preserves all the amazing minerals and that’s great stuff, but the bottom line is that the flavors are fantastic. This is really great with grilled tofu or shrimp and it lasts a couple days in the fridge. The key is to chiffonade the kale, or cut it into really thin ribbons. This helps the kale relax in the marinade and makes it easy to eat. This recipe is based on one from my friends’ Terces and Matt’s amazing raw food restaurant, Cafe Gratitude in San Francisco. They add seaweed to it as well, so that’s something to keep in mind as an option. I’m just not a huge fan of the seaweed.
Marinated Kale Salad
1 cup marinated shiitake mushrooms
4 cups shredded kale
1 cup shredded carrots
1 cup julienne-cut cucumbers
1/2 cup sesame seeds to garnish
For the Marinade:
1/2 cup olive oil
1/3 cup fresh orange juice
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice vinegar
1/2 tablespoon sesame oil
1/2 jalapeño pepper
1/4 teaspoon salt
To Make the Marinade:
Blend all ingredients until well combined.
For the Salad:
1. Slice shiitake mushrooms into thin strips and marinate in 1/4 cup lemon juice and 1/4 cup Nama Shoyu. Set aside.
2. In large bowl place kale, drained hijiki, carrots, and cucumbers. Drizzle with marinade and toss until well coated. Remove shiitake mushrooms from liquid and add them to salad mixture. Toss lightly.
3. Divide salad onto four plates and garnish with sesame seeds.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at