The food blogger community is so inspiring! I was looking for fresh salad ideas the other day and landed on Kathryn’s beautiful blog “Cookie and Kate”. For the anecdote, Cookie is the name of her cute dog who happens to enjoy eating raw kale like me! Kate, your dog and I should meet! You can have a look at the original recipe here: Asian Raw Kale Salad. As for my interpretation of Kate’s Raw Kale Asian Salad, I kept the salad dressing very simple (just olive oil, balsamic vinegar, salt and pepper) and added red peppers. This salad is absolutely amazing: it is fresh and crispy, the perfect option for a hot summer day or a grey fall dinner. As I’m quite of a big eater, I toasted some bread and spread some fresh cheese on it (Philadelphia) to serve with this delicious salad!
Servings: 4 people
Total Time: 30 minutes
– 2 bunches kale
– 2 red peppers
– 4 carrots
– 2 avocados
– ½ red cabbage
– olive oil
– balsamic vinegar
– salt & pepper
– sesame seeds for the decoration
Wash the kale carefully and remove the hard stem in the center of each leaf. Break the leaves into smaller, bite-size chunks.
Wash the red peppers, cut them in halves and remove the stem and the white seeds in the center. Cut each halves into thin strips. Cut the stripes into small cubes.
Peel and wash the carrots. Cut them into long thin strips. You can use your food processor to achieve this or take a vegetable peeler and use a bit of elbow grease.
Cut the avocados in halves. Peel them and remove the stones. Cut the avocados into small cubes.
Wash the red cabbage and shred it as finely as possible.
In a large salad bowl, mix all the ingredients together.
Season with olive oil, balsamic vinegar, salt and pepper. Sprinkle with sesame seeds.