Best 4 Raw Kale Salad With An Asianmiddle Eastern Vinaigrette Recipes
Kale, a leafy green vegetable, is an abundant source of vitamins, minerals, and antioxidants. A raw kale salad is a refreshing and nutritious dish that can be a perfect addition to your healthy diet, especially during the warmer months. With its slightly bitter flavor and crunchy texture, kale pairs well with various ingredients and dressings, including an Asian-Middle Eastern vinaigrette. The combination of tangy, sweet, and savory flavors in this dressing adds a unique and flavorful element to the salad, creating a delightful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the four salad ingredients in a large bowl.
- Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- This is even better the next day and hold up well w/o wilting.
- NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3
RAW KALE SALAD WITH AN ASIAN/MIDDLE EASTERN VINAIGRETTE
We received kale in our CSA box the other day and this salad was the result-quickly constructed yesterday to accompany a tofu main dish. I added half raisins and half barberries but you can substitute another dried fruit either alone or in any combination: raisins/golden raisins, dried figs, dried dates, currants, dried cranberries, barberries, dried cherries. Some elements of the dressing were inspired by a recipe found online although I forgot to bookmark where I found it!
Provided by COOKGIRl
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the kale in a non-reactive bowl.
- Whisk the vinaigrette ingredients together and pour over the kale.
- Cover and set aside for 1 hour.
- Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
- Enjoy!
KALE SALAD WITH AMBER ALE VINAIGRETTE
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool.
- In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper.
- Toss the kale, almonds and apricots with the vinaigrette. Serve on salad plates.
RAW KALE SALAD
http://www.elanaspantry.com/salads/raw-kale-salad/ While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted sesame oil. The little one, however, joins us in eating my raw kale concoctions. These raw salads are super healthy, crunchy and quite delicious. We are hooked on them.
Provided by Elanas Pantry
Categories Vegan
Time 25m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the kale into thin ribbons (almost like a chiffonade).
- Drizzle the kale with olive oil and sprinkle with salt.
- Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
- Add the lime juice, vinegar, onion and orange.
- Allow to marinate for 10 minutes.
- Serve.
Nutrition Facts : Calories 150.5, Fat 7.5, SaturatedFat 1, Sodium 335.3, Carbohydrate 20.5, Fiber 3.8, Sugar 7.1, Protein 4.1
Tips:
- Use fresh, tender kale. This will result in a more flavorful and enjoyable salad. If your kale is older or tough, you can massage it with a little olive oil to help soften it.
- Don't overdress the salad. A little vinaigrette goes a long way. Start with a small amount and add more to taste.
- Add your favorite toppings. This salad is a great base for all sorts of toppings. Try adding roasted chickpeas, toasted nuts, grated Parmesan cheese, or a poached egg.
Conclusion:
This raw kale salad is a healthy and delicious side dish or main course. It's packed with nutrients, and the Asian-Middle Eastern vinaigrette adds a flavorful twist. With a few simple tips, you can make this salad your own and enjoy it all year long.
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