Clean and Simple – The Japanese Way of Cooking

Filled with healing ingredients and wonderful Asian flavors, this Japanese Kale salad is gluten-free and special to serve at any meal.

Yield: 4 portions / Prep time: 15 minutes / Cooking time: 10 minutes + 30 minutes soaking time

Dressing Ingredients 

• • 1/4 cup tamari
  • 1/8 cup brown rice vinegar
  • 1/8 cup canola oil or olive oil

Dressing Procedure

1. 1. In a bowl, combine the tamari, brown rice vinegar, and oil.
   2. Blend well and reserve.

Salad Ingredients 

• • 1 packed cup dry arame or hijiki
  • 2 cups of boiling water
  • 2 teaspoons of canola oil or olive oil
  • 1/8 cup sesame oil
  • 1/2 lb of shitake mushrooms, sliced (2 cups)
  • 2 bunches kale, chopped (6-8 cups)
  • 1 cup carrot, grated
  • 1/2 cup daikon radish, grated
  • 3 tablespoons sesame seeds, toasted

Salad Procedure 

1. 1. Cover the arame or hijiki with boiling water, and allow it to soak for 30 minutes.
   2. Drain and rinse the seaweed under cold water.
   3. While the arame or hijiki is soaking, heat the oils over medium to high heat in a small saute pan.
   4. When the oil is very hot, saute the shitake mushrooms until golden brown then set aside to cool.
   5. Steam the kale in 1/4 cup water for 1-3 minutes until bright green; immediately remove the kale and plunge into an ice-water bath to stop the cooking process. Gently squeeze the water out of the kale and fluff it up in a bowl.
   6. Combine the cooked kale, plumped arame or hijiki, carrots, daikon, sauteed mushrooms and sesame seeds in a large bowl.
   7. Just before serving, gently toss the salad with the dressing.

Note: this recipe was slightly altered and taken from The Whole Foods Market Cookbook.

If you like this Japanese Kale Salad

More super salad recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!