13723 I Am Giving Marinated Kale Salad 4 servings Fri Oct 31 11:12:00 -0700 2008 Wed Jan 07 12:07:10 -0800 2009 Easy American Licensed http://www.chow.com/recipes/13723 Wed, 07 Jan 2009 20:07:10 GMT A tasty, ultrahealthy way to eat your dark, leafy greens A tasty, ultrahealthy way to eat your dark, leafy greens. A tasty, ultrahealthy way to eat your dark, leafy greens.

What to buy: Hijiki seaweed and shoyu can be found at Asian markets and health food stores.

]]> To Make the Marinade:
  1. Blend all ingredients until well combined.
For the Salad:
  1. Slice shiitake mushrooms into thin strips and marinate in 1/4 cup lemon juice and 1/4 cup Nama Shoyu. Set aside.
  2. In large bowl place kale, drained hijiki, carrots, and cucumbers. Drizzle with marinade and toss until well coated. Remove shiitake mushrooms from liquid and add them to salad mixture. Toss lightly. Divide salad onto four plates and garnish with sesame seeds.
]]> http://www.chow.com/assets/2008/11/kale_salad290.jpg Terces Engelhart with Orchid 49 Soup/Salad/Sandwich 30 1 cup marinated shiitake mushrooms

]]> 4 cups shredded kale

]]> 1/4 cup hijiki seaweed (presoak for 2 hours, drain)

]]> 119 1 cup shredded carrots

]]> 65 1 cup julienne-cut cucumbers

]]> 300 1/2 cup sesame seeds to garnish

]]> For the Marinade::

]]> 1/2 cup olive oil

]]> 48 1/3 cup fresh orange juice

]]> 2 1/2 tablespoons Nama Shoyu

]]> 2 1/2 tablespoons rice vinegar

]]> 1/2 tablespoon sesame oil**

]]> 58 1/2 jalapeño pepper

]]> 301 1/4 teaspoon salt

]]> 332 vegan 1508 raw 184 vegetables 497 asian 1567 fusion 822 american 384 easy 8548 no fuss 281 no cook 22891 raw foods 24259 terces engelhart 24260 cafe gratitude