CAN I EAT RAW KALE RECIPES

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CHEF JOHN'S RAW KALE SALAD | ALLRECIPES



Chef John's Raw Kale Salad | Allrecipes image

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

Provided by Chef John

Categories     Salad    Green Salad Recipes    Kale Salad Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

¼ cup rice vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
? cup olive oil
salt and ground black pepper to taste
1 bunch kale
1 persimmon, sliced
1 apple, cut into matchsticks
2 orange, peeled and cut into segments (see footnote)
¼ cup chopped pistachio nuts

Steps:

  • 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.
  • 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.
  • Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

Nutrition Facts : Calories 292.2 calories, CarbohydrateContent 21.3 g, FatContent 22.7 g, FiberContent 4.1 g, ProteinContent 5.7 g, SaturatedFatContent 3.1 g, SodiumContent 115.2 mg, SugarContent 4.6 g

CHEF JOHN'S RAW KALE SALAD | ALLRECIPES



Chef John's Raw Kale Salad | Allrecipes image

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

Provided by Chef John

Categories     Salad    Green Salad Recipes    Kale Salad Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

¼ cup rice vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
? cup olive oil
salt and ground black pepper to taste
1 bunch kale
1 persimmon, sliced
1 apple, cut into matchsticks
2 orange, peeled and cut into segments (see footnote)
¼ cup chopped pistachio nuts

Steps:

  • 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.
  • 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.
  • Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

Nutrition Facts : Calories 292.2 calories, CarbohydrateContent 21.3 g, FatContent 22.7 g, FiberContent 4.1 g, ProteinContent 5.7 g, SaturatedFatContent 3.1 g, SodiumContent 115.2 mg, SugarContent 4.6 g

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