Raw Shiitake Kale Salad

4 from 1 ratings

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.

Servings

servings

Ingredients

4 -6 cups chopped kale
2 tablespoon olive oil
6 shiitake mushrooms, sliced thinly
2 teaspoon ume plum vinegar
dash of toasted sesame oil
dash of sea salt, preferably celtic
2 tablespoon 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.