A mother-daughter conversation on food and cooking (mostly)

Thursday, April 11, 2013

Raw Kale Salad

I've made this several times over the past few months. It's inspired by the raw kale side dish I always order when I go to Good Life Cafe, a vegan raw food place in West Columbia.

I've used various kinds of kale, and all worked well. I really like the flavor of lacinato kale an awful lot, though.

Many raw kale salad recipes use the massage method, and it really seems to work -- it loosens up the intense fibrousness of the leaves and helps them absorb dressing without cooking.

With uncooked greens, I find a little serving goes a long way. One bunch of kale can serve many people over several meals.


1 bunch kale

Remove ribs and cut into thin (half- or quarter-inch) strips across the grain. Place in bowl or colander, sprinkle with 1 teaspoon salt, and massage with both hands for a minute or two, squeezing and kneading to make the kale wilt and relax.

In another bowl, mix:

1 clove garlic, minced
1-2 tablespoons tahini
juice of 1 lemon
pinch salt

Add as needed to make a thin dressing:

olive oil
warm water
honey, if the lemon juice is bitter

Toss with kale.


Kris said...

Thanks for this--I'm looking forward to trying it.

Kris said...

I made this with a ginger-miso dressing and loved it. Dad, however, eyed it as suspiciously as a dangerous explosive.

Eva said...

Ha! I figured the raw kale might not agree with his digestion.