Wintery Kale Salad

I’ve always wanted to “create my own recipe”.  I usually just mix and adjust to have it taste to my liking but this kale salad with orange-tahini dressing was so good – even my dad and runner friends devoured it!  And it’s completely raw and vegan (although if that makes you sceptical then forget I said it).  Here is a rough guide for the amounts so you can remake it.  But you don’t have to take every measurement super precisely.  It tastes good with more or less lemon, more or less dressing and more or less persimmons and oranges!

Oh and if you’re wondering, yes the picture has raisins and pecans, you might have noticed.  I added them on my first try – though I have to say they kind of got lost in the salad.  So I’d save those good ingredients for something better… like pecan tarts.  Those will make you feel so guilty, that you’ll want to have this recipe 😉

 

Some IMPORTANT INFORMATION

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Wintery Kale Salad
A raw vegan kale salad that's as juicy as can be, with a wintery orange-tahini dressing and some hidden spices! Even my dad liked it, that means a lot for a raw vegan recipe!
Course Salads
Prep Time 30 minutes
Servings
2 salads
Ingredients
Salad Ingredients
  • 170 grams curly kale (without stems – it was about 250g with stems)
  • 3 tbsp lemon juice (about one small lemon)
  • 1 red onion – thinly sliced
  • 1 persimmon (chopped into pieces)
  • 1 orange (tennis ball sized) (chopped into pieces)
Dressing
  • 1/2 cup orange juice (about two tennis ball sized oranges)
  • optional: peel of the oranges (if you're freshly squeezing the juice)
  • 1/3 cup tahini
  • 1 tsp cinnamon (around Christmas time I took gingerbread or pumpkin pie spice)
  • salt and pepper to taste
  • optional: 1/2 tbsp maple syrup
Course Salads
Prep Time 30 minutes
Servings
2 salads
Ingredients
Salad Ingredients
  • 170 grams curly kale (without stems – it was about 250g with stems)
  • 3 tbsp lemon juice (about one small lemon)
  • 1 red onion – thinly sliced
  • 1 persimmon (chopped into pieces)
  • 1 orange (tennis ball sized) (chopped into pieces)
Dressing
  • 1/2 cup orange juice (about two tennis ball sized oranges)
  • optional: peel of the oranges (if you're freshly squeezing the juice)
  • 1/3 cup tahini
  • 1 tsp cinnamon (around Christmas time I took gingerbread or pumpkin pie spice)
  • salt and pepper to taste
  • optional: 1/2 tbsp maple syrup
Instructions
Salad
  1. Wash (and optionally spin to dry) the kale.
  2. Rip the kale into small pieces, kind of the size of half a hand-palm.
  3. Massage the lemon juice into it for a few minutes, till you can tell that it's tender and brighter green.
  4. Add thinly sliced red onions, chopped persimmon and orange.
Dressing
  1. Mix the orange peel, juice and tahini together till you have a homogenous thick liquid dressing.
  2. Add spices, salt and or pepper to your liking.
Serve
  1. Divide the salad into two bowls and dress them. To be eaten immediately 😋
Recipe Notes
  • Don't take the measurements or steps too seriously.  If you don't want to measure everything then just grab a handful of kale and mix the juice with tahini till it looks good and pour it on top.  You can also replace the orange with lemon or vice versa although this is my favorite combo.
  • In the US the kale is often different from Grünkohl in Germany.  I did this with the "hard" german kale, I think that's called curly kale (not baby kale).  It has dark green hard leaves and a thick stem.
  • If you're strict on a raw food diet then make sure to take raw tahini with raw sesame seeds.
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