March 3, 2013
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.
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
Servings4
Calories Per Serving142
Total Fat10g16%
Sugar3gN/A
Saturated1g7%
Protein5g11%
Carbs11g4%
Vitamin A419µg47%
Vitamin B60.4mg19.3%
Vitamin C101mg100%
Vitamin D0.2µgN/A
Vitamin E2mg11%
Vitamin K594µg100%
Calcium171mg17%
Fiber5g18%
Folate (food)128µgN/A
Folate equivalent (total)128µg32%
Iron2mg12%
Magnesium64mg16%
Monounsaturated6gN/A
Niacin (B3)3mg13%
Phosphorus152mg22%
Polyunsaturated2gN/A
Potassium560mg16%
Riboflavin (B2)0.2mg12.4%
Sodium95mg4%
Thiamin (B1)0.1mg8.9%
Zinc1mg8%
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