Chef John's Raw Kale Salad

Chef John's Raw Kale Salad

19
Chef John 22088

"If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation."
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Ingredients

15 m servings 292 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
  2. Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
  3. Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

Footnotes

  • Cook's Note:
  • Learn how to make orange supremes in this video.
  • You can use pistachios or the nut of your choice.

Reviews

19
  1. 26 Ratings

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Most helpful positive review

We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we’re not big fans of most vinaigrette ...

Most helpful critical review

Nice enough, but my family found the flavor a bit strong, so we didn't really enjoy it much.

We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we’re not big fans of most vinaigrette ...

THANKS CHEF JOHN! A-1 SALAD. ALWAYS LOOKING FOR HEALTHY WAYS TO SNEAK FOOD IN MY FAMILY'S MOUTHS! DID NOT HAVE PERSIMMONS, HOWEVER I HAD SOME REALLY SWEET STRAWBERRIES THAT DID THE TRICK.

This is a delicious way to prepare Kale, which I normally just bake into chips. I didn't have orange juice or orange zest so I substituted grapefruit juice and lemon juice (instead of the zest)....

Followed recipe exactly. For the salt and pepper to taste, used 1/2 tsp salt and no pepper. Oh, and didn't slice it as thinly as Chef John specified. Served it at a potluck and every last bite w...

We generally like kale, but mostly eat it cooked. This salad had terrific flavors and I love the texture of the raw kale! We didn't have persimmons, but used dried pineapple instead, and sliced ...

We loved this! Maybe it was because we had especially fresh and delicious ingredients, but my husband said it was one of the best salads he'd ever had. I used raw walnuts instead of pistachios, ...

Doing a chiffonade with the kale is brilliant. It's an excellent way to bring this springy green under control. The dressing is delicious, and my only change was to use seasoned rice vinegar. ...

Nice enough, but my family found the flavor a bit strong, so we didn't really enjoy it much.

The family loved this! Didn't have oranges, so I substituted Clementines and minneola. Omitted the persimmon (out of season), but can't wait to be able to use it. In spite of the subs, still...