Easy Raw Kale Salad Recipe
This raw kale salad recipe tastes even better the second day, so make lots! A delicious, easy raw food recipe for your whole food diet.
We made this easy raw kale salad recipe to go with baked chicken the other night, and the whole family loved it (even my 10-year-old!). It has just enough salt to have a light, pleasant saltiness with just a splash of apple cider vinegar.
With the green and red and white, it's very pretty and looks kind of Christmas-y. :) Unfortunately, I didn't think to take a picture. :( Will try to remember to do that next time.
This salad gets better as it sits and the salt and apple cider vinegar have more time to soak into the other ingredients. My family of four ate almost all of it, so we only had a teeny bit left over to enjoy the next day.
You can easily double this recipe and have more to eat the next day or later in the week. Next time, I think I will do that 'cause it's so good, and my mouth is watering again now just thinking about it!
Get the kids involved! Kids can tear the kale off the stems, or let them get their hands in there and massage the salt into the kale.
- One bunch of kale
- Unrifined sea salt or himalayan crystal salt
- 2 cloves of garlic
- Red bell pepper
- Medium yellow onion
- Raw, unfiltered apple cider vinegar
- Extra virgin olive oil
- Raw sesame seeds
- Trim kale leaves from stems and wash well. Spin or pat with a paper towel to dry. Put in a large mixing bowl. For four people, you want enough kale to fill your large mixing bowl.
- Sprinkle with a handful or two of salt. Start with less, taste test, and add more if it's not enough.
- Massage salt into kale by hand.
Insert your hands, fingertips pointed down toward the floor, between the kale and the sides of the bowl. Slide your hands down underneath the kale, scoop and turn the kale to mix the kale and salt together. After a few good scoop-and-turns, start squeezing the kale to really massage that salt in. Kale should wilt to about 2/3 the volume it was before you added the salt.
Taste it to see if you have enough salt. We like it just mildly salty. Add more salt if you want. Let the kale sit and marinade while preparing other ingredients.
- Peel and thinly slice 2 cloves of garlic and add to kale. (Or, you could mince it if you want your garlic in smaller pieces.)
- Cut red bell pepper in half from top to bottom, and remove the stem and seeds. Then, cut it in half from top to bottom again. Then, slice it horizontally to make about 1/4 inch slices. Then, add it to the kale.
- Cut off the ends of the onion and remove peel. Then, cut it the same way you did the red bell pepper, and add it to the kale.
- Add about 1-2 tablespoons of apple cider vinegar (to taste), some extra virgin olive oil, and a sprinkle of raw sesame seeds. You can eat it immediately, but the longer it sits and marinades, the better it gets. I like to let it sit and marinade for at least a half hour or more.
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