Raw kale salad
Tuesday, 19th July 2022 by Anonymous
raw kale salad

Ever stuck for what to do with kale in the summer when you just don’t feel like cooking it? Well look not further – this simple and super tasty salad makes a light but satisfying lunch or light dinner. Rubbing the kale in salt enhances the flavour and softens the leaves, so they’re less chewy, which makes it a really great option for a rubust and nutritious salad leaf. The kale improves if left overnight in the fridge so a good one to make the night before.

You can add a whole range of veggies to this salad – the ones used below are just a suggestion, but you could also try cucumber, kohlrabi, carrots, finely chopped broccoli and radishes.


Serves 2



For the dressing

1 Tbsp sweet chilli sauce

Juice of half a lime

1 tsp rice vinegar

1 Tbsp miso paste

1 inch piece of fresh ginger, peeled and finely grated

1 Tbsp toasted sesame oil

For the salad

5 big stalks of kale

sea salt

half a red pepper, sliced

1 small courgette

handful of green beans

A handful of fresh herbs - coriander, basil, mint or dill

2 spring onions, thinly sliced

1 tsp Sesame seeds



For the dressing, grate the ginger finely. Gather the flesh in your hand and squeeze the juice into a small bowl. Add the rest of the ingredients and whisk with a fork

Pull the kale leaves off from the tough stem, and break into small, bite-sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, making sure you rub the salt into the leaves.

Throw the kale into a bowl, drizzle in the salad dressing and toss thoroughly.

Slice your veggies up -use a potato peeler to slice you the courgette into ribbons. Add the veggies to the kale.

Top with fresh herbs and a big sprinkle of sesame seeds. Enjoy!