I Am Giving Marinated Kale Salad Recipe
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.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
For the marinade:
- 1/2 cup olive oil
- 1/3 cup fresh orange juice
- 2 1/2 tablespoons Nama Shoyu
- 2 1/2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1/2 jalapeño pepper
- 1/4 teaspoon salt
For the salad:
- 1 cup marinated shiitake mushrooms
- 4 cups shredded kale
- 1/4 cup hijiki seaweed (presoak for 2 hours, drain)
- 1 cup shredded carrots
- 1 cup julienne-cut cucumbers
- 1/2 cup sesame seeds, for garnish
- Blend all ingredients until well combined.
For the Salad:
- Slice shiitake mushrooms into thin strips and marinate in 1/4 cup lemon juice and 1/4 cup Nama Shoyu. Set aside.
- 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
I'm so glad I found this! I have lots of winter kale in my garden and was looking for something new to make with it. This looks and sounds incredible!
A perfectly healthy meal! Thank you for this recipe. I always try to keep to a low sodium diet, and get most of my recipes from <a href="http://www.cooking-for-compliments.com">Cooking For Compliments/a> This salad is full of calcium and much needed potassium that people like me need to help flush the excess sodium out. I left out the Nama Shoyu, and replaced it with 1 T low sodium soy sauce, and used purified water to soak the mushrooms. It was delicious!
Delicious, Tested and Liked.
This sounds delicious - and I always get stumped with my kale...thanks!