How to Make a Raw Kale Salad 

Kale is abundant in farmers markets. It’s easy to grow and has a growing season that lasts all summer and into fall. But the leaves of this nutrient rich plaint can be very tough and bitter. So what do we do? 

Here a way to eat kale raw while having it be delicious. This recipe is fairly easy and can be quite fun as well! The secret to this recipe is to massage the raw kale leafs in olive oil with your hands for 5 minutes. It can be a little messy, but if you have a wet rag on hand and dive into it, it can be quite enjoyable. I found the 5 minutes as a nice time to reflect on my day.  

For the dressing, I would recommend using your favorite recipe or bottled salad dressing. 

I used a mixture of lemon, apple cider vinegar, salt, pepper, and a touch of honey to taste. 

It is really important to let sit for at least 30 min before serving. At first I got discouraged, thinking I messed up my salad dressing. But when I ate it again that evening, it tasted really good. So have patience and no fear!  

Ingredients: 

• 1 Bunch kale 
• 1 Tablespoon olive oil
• Pickled carrots from the provisos recipe chopped
• Fresh strawberries chopped 
• Tomato chopped
• Craisins or rasins  
• Toasted sunflower seeds 
• Fresh cheese like goat cheese (not pictured)

Method: 

1—Wash kale and either rip or chop the leaves away from the stems. (The stems are inedible raw. Way too fibrous and tough. But there are ways to put every part of the kale to use! For some gourmet ideas, look here: http://www.bonappetit.com/test-kitchen/ingredients/article/not-bad-kale-stems. Keep your eyes out for a pickled kale stem recipe! If it passes the test that is.)

2—Rip leaves into bite sized pieces and place in a large bowl and drizzle the Tablespoon of olive oil over. 

3—Put your hands in the kale bowl and start kneading and massaging. If you have ever made bread before or seen someone do it, basically do the same motions with the kale. Grab fistfuls and squeeze, and then push down around in the bowl. After about a minute the dark green color will form and the kale will start to take on a velvety texture. Keep going for the full 5 minutes to get the kale to the point where its soft and tender enough to eat. 

4—Add dressing. Chop tomato, carrots, and strawberries and add along with the raisins/craisins, seeds, and cheese. Toss to combine.

5—Let salad sit, or chill, for at least 30 minutes before serving. Salad topping have a tendency of wanting to sink to the bottom of the bowl, so be aware of this when preparing to serve.

Enjoy!

Recipe and photos by Kate Mitchell