Best 7 Raw Kale Salad Recipes

RAW KALE SALAD WITH TAHINI DRESSING

Steps:

• Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
• Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
• Add desired amount of dressing to salad and toss to mix.
• Enjoy!

RAW KALE SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
• While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
• Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
• Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.

RAW TUSCAN KALE SALAD WITH PECORINO

Steps:

• Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
• If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
• Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
• Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

CHEF JOHN'S RAW KALE SALAD

Steps:

• Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
• Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
• Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

RAW KALE SALAD WITH AN ASIAN/MIDDLE EASTERN VINAIGRETTE

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!

RAW KALE SALAD

Steps:

• 1. Wash and cut kale into bite size pieces. 2. Mix well the olive oil, garlic, vinegar and salt. 3. Drizzle over kale and then toss with the sun-dried tomatoes and pine nuts. 4. Place in a serving bowl and garnish with the cheese.

RAW KALE SALAD

Steps:

• 1. In a large bowl, add kale pieces oil and salt. With clean hands, massage and rub kale for a good minute OR until kale has been completely covered with oil and is soft. Next add avocado and mix/mush with hands, making sure kale has been completely covered. ( I like to leave some avocado whole) Next add onion, tomato, red onion, cilantro and pepper. Toss gently with either your hands or utensils. You can eat right away or feel free to refrigerate prior to eating.