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Raw Shiitake Kale Salad


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 -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


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.