Japanese Kale Salad

Ingredients for the dressing:

1/4 cup tamari

1/8 cup brown rice vinegar

1/8 cup canola oil or olive oil

Procedure for the dressing:

1. In a bowl, combine the tamari, brown rice vinegar, and oil. Blend well and reserve.

Ingredients for the salad:

1 cup packed dry arame or hijiki

2 cups of boiling water

2 teaspoons of canola oil or olive oil

1/8 cup sesame oil

1/2 pound of shitake mushrooms, sliced (2 cups)

2 bunches kale, chopped 6-8 cups)

1 cup grated carrots

1/2 cup grated daikon radish

3 tablespoons sesame seeds, toasted

Procedure for the salad:

1. Cover the arame or hijiki with boiling water, and allow it to soak for 30 minutes.

2. Drain and rinse the seaweed under cold water.

3. While the arame or hijiki is soaking, heat the oils over medium to high heat in a small saute pan.

4. When the oil is very hot, saute the shitake mushrooms until golden brown; cool.

5. Steam the kale in 1/4 cup water for 1-3 minutes until bright green; immediately remove the kale and plunge into an ice-water bath to stop the cooking process. Gently squeeze the water out of the kale and fluff it up in a bowl.

6. Combine the cooked kale, plumped arame or hijiki, carrots, daikon, sauteed mushrooms and sesame seeds in a large bowl.

7. Just before serving, gently toss the salad with the dressing.

Note: This recipe was slightly altered and taken from The Whole Foods Market Cookbook

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Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Materials and products presented on this site are not intended to diagnose, treat, cure or prevent any disease.

©2008- 2011 Doron Hanoch

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