Raw Kale Salad With An Asian Recipes

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

Ingredients

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 KALE SALAD

Asian Kale Salad image

This power salad is packed with super foods and topped with a subtle Asian toned dressing that pairs well with pot stickers or as a refreshing stand alone at your next barbeque. Add sliced almonds for extra crunch.

Provided by OregonDawn

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 cups finely chopped kale
2 cups finely chopped cabbage
1 cup dried cranberries
1 cup shredded carrots
½ cup sunflower seeds
¼ cup minced shallot
⅓ cup rice vinegar
⅓ cup mirin
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons minced ginger
2 cloves minced garlic
2 tablespoons avocado oil
2 teaspoons sesame oil
2 cups fresh blueberries

Steps:

Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
Top salad with fresh blueberries to serve.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 32.7 g, Fat 13.2 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 353.3 mg, Sugar 16.5 g

RAW KALE SALAD

Raw Kale Salad image

http://www.elanaspantry.com/salads/raw-kale-salad/ While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted sesame oil. The little one, however, joins us in eating my raw kale concoctions. These raw salads are super healthy, crunchy and quite delicious. We are hooked on them.

Provided by Elanas Pantry

Categories Vegan

Time 25m

Yield 2-4 bowls, 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch kale
1 tablespoon olive oil
1/4 teaspoon celtic sea salt
1 lime, juice of
1 teaspoon balsamic vinegar
1 tablespoon red onion, finely chopped
1 orange, peeled and sliced

Steps:

Chop the kale into thin ribbons (almost like a chiffonade).
Drizzle the kale with olive oil and sprinkle with salt.
Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
Add the lime juice, vinegar, onion and orange.
Allow to marinate for 10 minutes.
Serve.

Nutrition Facts : Calories 150.5, Fat 7.5, SaturatedFat 1, Sodium 335.3, Carbohydrate 20.5, Fiber 3.8, Sugar 7.1, Protein 4.1

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