New This Month

This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

Source: Whole Living, December 2012



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How would you rate this recipe?
  • SLOLerner
    29 JAN, 2013
    This is my new favorite recipe. I get organic tuscan Kale from the local New Frontiers Market, and use a chef's knife to slice the leaves from the ribs. I omit the cheese until I am serving. I usually make a double batch as it keeps in the fridge for 3-4 days. Those who are complaining that it is too tart, use meyer lemons instead. I eat a big bowl at lunch, and pack it for my kids. I omit the cheese until serving. It doesn't need it, so it is nice to leave the option open to have cheese or not.
    • erva715
      28 FEB, 2019
      I love kale, so I tried it vegan style. I subtituted 1/2 cup nutritional yeast and 1 tbs tahini. I also added 1tbs braggs amino instead of salt. 3tbs chopped red onion and ginger and a dash of cayenne added a pit of a kick At the end it seemed as though I changed the recipe somewhat😃😃
  • marenjsorensen
    2 NOV, 2015
    Absolutely love this salad. I hated kale before I tried it but this has changed my mind. Tangy, great texture- I could (and probably will) eat this once a week.
  • Julie Dalton
    9 FEB, 2014
    Had this today with blueberries and blue cheese.... it was amaxing!!!
  • DrinkEatShoot
    7 JAN, 2013
    wow. The kale developed a silky texture after 30 minutes in the marinade. I added a bit more salt to counteract the lemon juice and used toasted panko bread crumbs and I had superior lacinato kale from MOMs market in Merrifield, VA
  • Julia S
    5 JAN, 2013
    Just had this for dinner alongside some grilled chicken breast. I added an extra clove of garlic. The dressing is indeed a bit tart but still delicious.
  • J Otis
    18 DEC, 2012
    Easy and delicious. I couldn't find Tuscan kale, so I used regular kale and it worked out well. Using a whole head of kale (about 14-16 oz.) makes a lot of salad, so for 3-4 people I'd use half a head and cut the dressing in half. It's easy to adjust the bread crumbs and cheese to taste. The dressing is quite tart; the next time I make it I'll try 3 T lemon juice to 1/2 c olive oil.

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