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.


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.