Asian Raw Kale Salad Recipes

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RAW KALE SALAD WITH AN ASIAN/MIDDLE EASTERN VINAIGRETTE



Raw Kale Salad With an Asian/Middle Eastern Vinaigrette image

We received kale in our CSA box the other day and this salad was the result-quickly constructed yesterday to accompany a tofu main dish. I added half raisins and half barberries but you can substitute another dried fruit either alone or in any combination: raisins/golden raisins, dried figs, dried dates, currants, dried cranberries, barberries, dried cherries. Some elements of the dressing were inspired by a recipe found online although I forgot to bookmark where I found it!

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!

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