Now that it's summer (or at least it feels like it everyday), I've been craving raw foods more. This salad is top on my list and I've been able to recreate that same one I see in the store from my own kitchen. It's so easy too.
There are different kinds of kale leaves, but the one I most often see in the store is the curly kale or the dino kale (you can see the types here). For this recipe, the curly kale works better. You could use others and it would taste the same, but the texture is best with the curly version.
Curly kale is kind of rough when it's raw and this recipe will soften and the leaves into a salad that is super tasty. I usually make this in the morning before work and let it sit in the fridge until lunch or dinner, at least 4-5 hours.
- 1 Bunch Kale
- 2 Tbsp Sesame Oil
- 2 Tbsp Bragg Liquid Aminos
- 4 Tbsp Rice Vinegar
- Tear the kale leaves from the stalks, and into medium size pieces. Place the pieces into a large bowl. Usually at this point, I have about 4-5 cups of loose kale.
- Add in your oil, aminos and vinegar. Use your hands to massage everything into the leaves. They are coarse pieces so just stirring with a spoon won't have the same effect. Use your hands and make sure each leave gets a good coating. You'll probably have a little bit of liquid left in the bottom of your bowl when you're done and that's OK.
- Let sit in the refrigerator for at least 4 hours, if the leaves were coarse to start. If they weren't as coarse/curly, they won't take as long to soften up. Once the marinade sets in, the leaves will soften up and they will appear to shrink down. They're really just loosing their toughness and laying flatter. I usually end up with 2-3 cups of salad when it's all said and done.
- This salad keeps for the whole day, but I find that it's not great past that. It gets too soggy. Try to make it in the morning for dinner that night, or make it the night before to have at the lunch the next day.