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.
Wash:
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.
Thursday, April 11, 2013
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3 comments:
Thanks for this--I'm looking forward to trying it.
I made this with a ginger-miso dressing and loved it. Dad, however, eyed it as suspiciously as a dangerous explosive.
Ha! I figured the raw kale might not agree with his digestion.
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