Raw Shiitake Kale Salad

Raw Shiitake Kale Salad
Staff Writer
Raw Shiitake Kale Salad

Elana Amsterdam

Raw Shiitake Kale Salad

One night I went to a fabulous event in Boulder hosted by Bauman College. During this evening one of the graduates from Bauman's chef program did a great cooking demo for a raw kale salad with shiitake mushrooms (it had a number of other ingredients as well).

The next day, I was determined to make a version of my own. Before that evening, I had not thought of eating raw mushrooms, however, after tasting the Bauman salad, I was sold. So, I picked kale from our garden in the blistering heat and began to concoct the dish below.

4
Servings
109
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4-6 cups chopped kale
  • 2  Tablespoons  olive oil
  • shiitake mushrooms, sliced thinly
  • 2  Teaspoons  ume plum vinegar
  • Dash of  toasted sesame oil
  • Dash of  sea salt, preferably Celtic
  • 2  Tablespoons  sesame seeds, toasted

Directions

In a large bowl, combine the kale and olive oil. Massage the kale for a couple of minutes until it looks slightly wilted. Add the mushrooms, vinegar, and sesame oil. Season with the salt and add the sesame seeds. Serve.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
1g
4%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
74mg
7%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Phosphorus, P
48mg
7%
Selenium, Se
3µg
5%
Sodium, Na
1mg
0%
Water
3g
0%
Zinc, Zn
1mg
13%

Shiitake Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Shiitake Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.