Kale grows strong and mighty in Alaska in July and August. One day, when our root cellar was overflowing with this delicious green, our cook Janet suggested this as an alternative to pan-frying and a new favorite salad was born!

Both guests and staff love this salad and this recipe is a great way to showcase how good raw kale can be. The acids in the Braggs Amino Acids and the lemon juice help break down the kale similar to sautéing the green, but while better maintaining its health benefits. We’ve found that letting the salad marinate longer and massaging it occasionally makes for a more tender end result. This salad is still good the following day, so you might think about making a little extra. 

This recipe originally comes from the Esalen Cookbook.

Kale Salad 

Serves 4-6

• ⅓ cup Bragg’s Liquid Amino Acids or Tamari

• ⅓ cup lemon juice

• ⅓ cup olive oil

• ½ medium purple onion

• 1# kale (preferably dinosaur/lacinato) 

Optional Ingredients: 

• ¼ cup sunflower seeds, toasted

• ¼ cup sesame seeds, toasted

• ¼ cup pumpkin seeds, toasted

• 1 cup of sprouts (alfalfa or other)

1) Combine the Braggs and lemon juice in a blender. Drizzle in oil.

2) Thinly slice onions and marinate in the dressing.

3) Destem kale and slice in ¼ inch ribbons.

4) Massage the dressed kale by hand. 

5) Marinate at room temperature for at least ½ hour and up to 4 hours (if the salad is marinating longer, toss every 45 minutes or so). 

6) If using, add the toasted seeds and sprouts right before serving.