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
110
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.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
7g
29%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin C, total ascorbic acid
1mg
1%
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
2g
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.