Raw Kale Salad With an Asian/Middle Eastern Vinaigrette

I remember the first time I truly enjoyed kale. It wasn’t in some virtuous but ultimately unsatisfying smoothie, nor was it hidden amongst other greens in a mixed salad. It was in a vibrant, flavorful raw kale salad, much like this one. My friend, a true culinary adventurer, massaged the kale with a tangy dressing until it softened and transformed, and the result was a revelation. This recipe captures that transformative experience, turning humble kale into a delicious and exciting dish.

Recipe Overview

• Prep Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Dietary Type: Vegan, Gluten-Free

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)

Vinaigrette

• 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

Equipment Needed

• Non-reactive bowl
• Whisk
• Measuring spoons and cups

Instructions

1. Begin by preparing the kale. Ensure the lacinato kale is thoroughly washed and dried. Remove the tough stems by running your fingers along either side of the stem, tearing away the leafy parts. Stack the leaves and cut them into thin ribbons.
2. Place the ribboned kale in a non-reactive bowl. This is important because the acidity of the vinaigrette can react with certain metals, affecting the flavor of the salad. Glass or ceramic bowls are ideal.
3. Now, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil (or grapeseed oil), rice wine vinegar, pomegranate syrup, maple syrup, grated fresh ginger, toasted sesame oil, ground cinnamon, salt, and cracked black pepper. Whisk vigorously until the ingredients are fully emulsified and the dressing appears slightly thickened.
4. Pour the prepared vinaigrette over the kale in the bowl.
5. Gently massage the vinaigrette into the kale with your hands. This is a crucial step as it helps to break down the tough fibers of the kale, making it more tender and palatable. Ensure every leaf is coated with the dressing.
6. Cover the bowl with plastic wrap or a lid and set aside at room temperature for at least 1 hour. This allows the kale to marinate in the vinaigrette, further softening the leaves and allowing the flavors to meld together beautifully. You can also refrigerate the salad during this time, but allow it to come to room temperature slightly before serving for the best flavor.
7. Just before serving, taste the vinaigrette-marinated kale and adjust the seasonings if necessary. You might want to add a pinch more salt, a dash of pepper, or a touch more maple syrup, depending on your personal preference.
8. Stir in the raisins and toasted almonds (sliced or slivered) into the salad. Ensure the dried fruit and nuts are evenly distributed throughout.
9. Serve immediately and enjoy!

Expert Tips & Tricks

• Massage is Key: Don’t skip the massaging step! It truly transforms the kale from tough to tender. The longer you massage, the softer the kale becomes.
• Toast Those Almonds: Toasting the almonds enhances their flavor and adds a delightful crunch to the salad. Toast them in a dry pan over medium heat until fragrant and lightly browned, or in a 350°F (175°C) oven for 5-7 minutes.
• Ginger Grating: Use a microplane or fine grater for the ginger to ensure it incorporates smoothly into the vinaigrette.
• Make-Ahead Marvel: This salad actually benefits from sitting! You can prepare it several hours in advance, allowing the flavors to develop even further. Just hold off on adding the almonds until right before serving to prevent them from getting soggy.
• Dressing Adjustment: If the vinaigrette seems too acidic, add a bit more maple syrup to balance the flavors. If it’s too sweet, add a splash more rice wine vinegar.
• De-Stemming Shortcut: For faster de-stemming, you can use kitchen shears to cut the kale leaves away from the stems.

Serving & Storage Suggestions

Serve the raw kale salad immediately after adding the raisins and almonds for the best texture. It makes a wonderful side dish to grilled tofu, fish, or chicken. It’s also delicious on its own as a light lunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the kale will continue to soften, and the almonds may lose some of their crunch. It’s best to add the almonds and raisins only to the portion you plan to eat immediately. Because of the dressing, this salad does not freeze well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	121 kcal	6%
Total Fat	9.5g	14%
Saturated Fat	1.2g	6%
Cholesterol	0mg	0%
Sodium	36mg	2%
Total Carbohydrate	8.3g	3%
Dietary Fiber	1.5g	6%
Sugars	2.2g	N/A
Protein	2.5g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dried Fruit Fiesta: As the original recipe suggests, feel free to experiment with different dried fruits. Dried figs, dates, currants, dried cranberries, or dried cherries would all be delicious additions.
• Nutty Alternatives: If you don’t have almonds on hand, try using toasted walnuts, pecans, or even sunflower seeds for a nut-free option.
• Spice It Up: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
• Herbaceous Twist: Incorporate some fresh herbs like chopped cilantro or mint for a brighter flavor profile.
• Citrus Zest: Add a teaspoon of orange or lemon zest to the vinaigrette for a citrusy zing.
• Savory Option: Replace the maple syrup with honey or agave nectar, or for a less sweet version, use a sugar-free sweetener.

FAQs (Frequently Asked Questions)

Q: Why is it important to massage the kale?
A: Massaging the kale helps to break down its tough fibers, making it more tender and easier to digest. It also allows the kale to absorb the flavors of the vinaigrette more effectively.

Q: Can I use a different type of kale for this salad?
A: While lacinato kale (also known as dinosaur kale or Tuscan kale) is recommended for its slightly milder flavor and texture, you can use curly kale as well. Just be sure to massage it thoroughly to tenderize the leaves.

Q: How long can I store this salad in the refrigerator?
A: This salad is best enjoyed within 2 days of preparation. After that, the kale may become too soft, and the flavors may start to diminish.

Q: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add other vegetables like shredded carrots, thinly sliced red onion, or diced bell peppers. Just be sure to adjust the vinaigrette accordingly.

Q: What can I serve this salad with?
A: This raw kale salad pairs well with a variety of dishes, including grilled tofu, roasted vegetables, fish, chicken, or even as a topping for quinoa or rice bowls.

Final Thoughts

This Raw Kale Salad with Asian/Middle Eastern Vinaigrette is a delightful way to enjoy the nutritional powerhouse that is kale. The combination of tangy, sweet, and savory flavors, along with the satisfying crunch of toasted almonds, makes it a truly addictive dish. Don’t be intimidated by raw kale – with a little massage and a flavorful vinaigrette, it transforms into something extraordinary. I encourage you to try this recipe and experiment with your favorite dried fruits and nuts to create your own unique version. Share your creations and feedback – I’d love to hear how it turns out!