Best 4 Raw Kale Salad With An Asianmiddle Eastern Vinaigrette Recipes
Embark on a culinary journey that harmoniously blends the vibrant flavors of Asia and the Middle East with this raw kale salad recipe. This refreshing and wholesome dish is a symphony of textures and tastes, featuring a crisp kale base adorned with crunchy almonds, sweet dried cranberries, and savory feta cheese. The Asian-Middle Eastern vinaigrette, a delightful fusion of soy sauce, tahini, and aromatic spices, enhances the salad's flavors, creating a harmonious balance of tangy, nutty, and earthy notes. Discover this extraordinary salad recipe, along with variations such as a vegan version and a zesty lemon-tahini dressing, all designed to cater to diverse dietary preferences and flavor profiles. Get ready to tantalize your taste buds and nourish your body with this delectable and nutritious raw kale salad.
Check out the recipes below so you can choose the best recipe for yourself!
RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the four salad ingredients in a large bowl.
- Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- This is even better the next day and hold up well w/o wilting.
- NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3
KALE SALAD WITH MANGO VINAIGRETTE
Provided by Guy Fieri
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mango, garlic, cilantro, vinegar and agave in a bowl. Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed. Add the kale to the dressing and toss to coat. Set aside for 20 minutes before serving to allow the kale time to soften.
RAW KALE SALAD WITH AN ASIAN/MIDDLE EASTERN VINAIGRETTE
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
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
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
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
Tips:
- To save time, use a food processor to chop the kale.
- If you don't have a food processor, finely chop the kale by hand.
- Massage the kale with the dressing for at least 2 minutes, or until it is wilted.
- Add the other ingredients to the kale and toss to coat.
- Serve immediately, or chill for later.
- This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days.
Conclusion:
Raw kale salad with an Asian-Middle Eastern vinaigrette is a delicious and healthy salad that is perfect for a light lunch or dinner. The kale is packed with nutrients, and the dressing is flavorful and tangy. This salad is also very easy to make, and it can be tailored to your own taste preferences. If you're looking for a healthy and delicious salad, this is the one for you!
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