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Marinated Asian Kale Salad

Raw Marinated Asian Kale Salad





1 large bunch lacinto kale thinly sliced
(or another type of kale, collards, or Swiss chard)
Juice from 1 lime (about 6 tablespoons)
1 tablespoon Vegan DHA Flax Oil

or raw sesame seed oil
1 tablespoon cold pressed olive oil
2 tablespoons chickpea miso
1 tablespoon fresh grated ginger
2 tablespoons finely chopped green onion
 ( about 2 green onions green part only)
1 cup finely chopped bell pepper
(about 1/2 large bell pepper)
handful of your favorite seaweed
(torn dulse, silky sea palm, kombu, wakame . . .(etc)
1 tablespoon black or white sesame seeds (optional)


Make sure the greens are thinly sliced, you can even shred the kale with your food processor with the slicing disk on. Put the shredded kale in a large bowl and mash in with a fork the oil, chickpea miso, shredded ginger, and lime juice. Make sure the miso and oil is well blended. You can even massage the kale with your hands to make sure the kale is well coated.  Serve now or let the kale marinate in the refrigerator for at least 1 hr., it can even sit overnight. The longer it marinates the more tender the kale will be. When you are ready to serve add in the bell peppers, seaweed, cucumber, green onion, and sesame seeds. Enjoy!

curvy red arrowFor more easy raw food recipes you might want to check out Cecilia's
raw food recipe ebooks
in Raw Glow's online raw foods store


Raw Food E-Books



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