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!
Servings Prep Time
2salads 30minutes
Servings Prep Time
2salads 30minutes
Salad Ingredients
  • 170grams curly kale(without stems – it was about 250g with stems)
  • 3tbsp lemon juice(about one small lemon)
  • 1 red onion – thinly sliced
  • 1 persimmon(chopped into pieces)
  • 1 orange (tennis ball sized)(chopped into pieces)
  • 1/2cup orange juice(about two tennis ball sized oranges)
  • optional: peel of the oranges(if you’re freshly squeezing the juice)
  • 1/3cup tahini
  • 1tsp cinnamon(around Christmas time I took gingerbread or pumpkin pie spice)
  • salt and pepperto taste
  • optional: 1/2tbsp maple syrup
  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.
  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.
  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.