Chef John's Raw Kale Salad

10 Reviews 4 Pics
  • Prep

    15 m
  • Ready In

    15 m
Chef John
Recipe by  Chef John

“If you slice kale thin and toss it with other tasty treats like apple, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
  2. Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
  3. Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

Share It

Reviews (10)

Rate This Recipe
ConkyJoe
11

ConkyJoe

We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we’re not big fans of most vinaigrette dressings, especially those loaded in oil. But a closer look indicated a moderate amount being used (1/3 cup olive oil). The orange flavor of this dressing really shines through, and very tasty. Next time, I will experiment using the exact same salad dressing ingredients except adding Greek low-fat yogurt and either significantly reducing the olive oil or eliminating it entirely. First try Chef John’s vinaigrette, and then subsequently make a creamy dressing if that is your pleasure. There were no persimmons available so we subbed dried apricots. We cut the kale in ‘ribbons’ as directed but don’t believe this helps to mellow it out. Much easier to eat bite size pieces than wrestle with something like long green slippery ribbons. Tried this salad right after making it, and would have rated it 4*. After letting it rest in fridge for about 4 hours, kale mellowed out a bit more and the flavors melded together nicely. If not eating this salad immediately, soak the apple matchsticks in a solution of lemon juice/water to impede browning. This is a keeper.

GratefulinCali
8

GratefulinCali

THANKS CHEF JOHN! A-1 SALAD. ALWAYS LOOKING FOR HEALTHY WAYS TO SNEAK FOOD IN MY FAMILY'S MOUTHS! DID NOT HAVE PERSIMMONS, HOWEVER I HAD SOME REALLY SWEET STRAWBERRIES THAT DID THE TRICK.

mmanfull
3

mmanfull

This is a delicious way to prepare Kale, which I normally just bake into chips. I didn't have orange juice or orange zest so I substituted grapefruit juice and lemon juice (instead of the zest). I also used almonds instead of the pistachios but next time I would used chopped pistachios, I think they would go well with the flavors. I also let the salad sit without the apples for 5 hours. The kale softened and the flavors deepened. I added the apple at the end. Would be a great dinner salad if you added some grilled chicken, preferably marinated with similar Middle Eastern or Indian flavors.

More Reviews

Similar Recipes

Kale and Feta Salad
(20)

Kale and Feta Salad

Kale Salad
(21)

Kale Salad

Kale, Apple, Avocado, and Bacon Salad
(6)

Kale, Apple, Avocado, and Bacon Salad

Kale Cranberry Pepita Salad
(4)

Kale Cranberry Pepita Salad

Corn and Kale Salad
(5)

Corn and Kale Salad

The Talk of the Potluck Kale and Apple Salad
(4)

The Talk of the Potluck Kale and Apple Salad

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kale and Feta Salad

>

next recipe:

Kale Salad with Sprouts and Seeds