When Deb from Kahakai Kitchen wrote about the surprising positive reception of a kale salad that she served at demonstration she hosted at her local Whole Foods, my curiosity piqued. Have I had kale raw before? Not to my recollection. The intimidation of the rough looking, pebbly, dinosaur scale exterior of the leaves suggested that I needed to cook it before I eat it. But a simple bite disproved my assumptions. When eaten raw, dinosaur kale leaves are surprisingly tender.
This salad has won a spot at the table for our weekly dinner staple rotation because it is simply that good. And who can argue with getting more kale into your diet so effortlessly? The composition of toothsome but tender leaves, crunchy apples, sweet raisins and crisp walnuts adorned with a sweet, creamy, tangy dressing is brilliant. Did I mention it's raw and vegan? Vegan or not, it is superbly delicious. Thanks Deb for sharing!
Kale Waldorf Salad
Courtesy of Whole Foods Market via Kahakai Kitchen
- 4 cups packed finely chopped raw kale, preferably dinosaur kale
- 1 large red apple, such as Fuji or Honeycrisp
- 1 cup thinly sliced celery
- 1/2 cup walnuts, toasted and chopped, divided
- 1/4 cup plus 2 tablespoons raisins, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons water, more if needed
- 1 tablespoon red wine vinegar
- 1/8 teaspoon sea salt
- Place finely chopped kale in a large bowl. Chop half the apple and add to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Chop remaining half of apple and put in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.