Raw Shiitake Kale Salad

Staff Writer
Raw Shiitake Kale Salad
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
142
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 -6 cups chopped kale
  • 2 Tablespoons olive oil
  • 6 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.

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.

Nutritional Facts

Total Fat
10g
16%
Sugar
3g
N/A
Saturated Fat
1g
7%
Protein
5g
11%
Carbs
11g
4%
Vitamin A
419µg
47%
Vitamin B6
0.4mg
19.3%
Vitamin C
101mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
11%
Vitamin K
594µg
100%
Calcium
171mg
17%
Fiber
5g
18%
Folate (food)
128µg
N/A
Folate equivalent (total)
128µg
32%
Iron
2mg
12%
Magnesium
64mg
16%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
13%
Phosphorus
152mg
22%
Polyunsaturated
2g
N/A
Potassium
560mg
16%
Riboflavin (B2)
0.2mg
12.4%
Sodium
95mg
4%
Thiamin (B1)
0.1mg
8.9%
Zinc
1mg
8%

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