Best Asian Raw Kale Salad Recipes

Raw Kale Salad With an Asian/Middle Eastern Vinaigrette image

Provided by COOKGIRl

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch lacinato kale, stems removed, cleaned and cut into ribbons
scant 1/4 cup raisins
2 -3 tablespoons almonds, toasted (sliced or slivered)
2 tablespoons extra virgin olive oil or 2 tablespoons grapeseed oil
2 tablespoons rice wine vinegar
1 tablespoon pomegranate syrup
2 teaspoons maple syrup
1 teaspoon fresh ginger, grated
1/4 teaspoon toasted sesame oil
1/16 teaspoon ground cinnamon
salt, to taste
cracked black pepper, to taste

Steps:

Place the kale in a non-reactive bowl.
Whisk the vinaigrette ingredients together and pour over the kale.
Cover and set aside for 1 hour.
Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
Enjoy!

ASIAN RAW KALE SALAD image

Yield 1 1

Number Of Ingredients 19

Raw Red Pepper and Ginger Salad Dressing
1/2 cup olive oil
1 red pepper, seeded and chopped into big pieces
1 lime, juiced
2 tablespoons agave nectar
3/4 inch piece of ginger (approximate)
2 tablespoons apple cider vinegar
1 clove garlic
totally optional: 1/4 teaspoon toasted sesame oil, which isn't raw, but tastes good!
Salad
5 big stalks of kale
Sea salt
Raw red pepper and ginger salad dressing (see recipe above)
1/2 avocado, cubed
1 carrot, peeled and sliced into strips with a vegetable peeler
3 tablespoons purple cabbage, chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon red onion, thinly sliced
1 teaspoon sesame seeds

Steps:

1. First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender. 2. Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale. 3. Throw the kale into a bowl, drizzle in the salad dressing (don't skimp), and toss thoroughly. 4. Add the avocado, carrots, cabbage and red onion. 5. Top with cilantro and a big sprinkle of sesame seeds. Enjoy! Notes This dressing keeps well for about four days in the fridge. I actually think it tastes better after refrigerating overnight.