Enjoy this yummy raw kale salad recipe and get tons of vitamins and minerals at the same time.
Eating raw, fibrous dense foods helps to tone the digestive muscles and moves things through the body more effectively.
But I know what your thinking... raw kale?
For years I stayed away from raw kale, I actually feared eating it because I knew it would cause digestive turmoil.
Many people actually CRAVE dark greens. They just don't know it until they eat them. This salad is the perfect opportunity to find out!
Once you try it, trust me, you will be telling your friends and sharing your salad at potlucks.
This recipe works best with the "dino (dinosaur) kale" variety.
Dino kale is often the darkest of the kale varieties, which means it has an abundant of chlorophyll.
Its texture and sweetness are the best for this recipe. When making kale chips, however, you want to use a leafier kale, like curly kale.
You can use your favorite dressing as long as it has lemon or vinegar. We recommend this one, it is our personal favorite.
The key to preparing the kale is to marinate it for a few hours at room temperature, so the acids in the dressing break it down, soften it and make the life-force in it fully digestible.
To prepare the kale you will need to remove part of the tough inner stem. To do this: fold the leaf in half and cut along the edge of the stem where it is the thickest.
From here you can place your kale pieces in the Cuisinart.
The kale really transforms, opening up new flavors and sweetness as it marinates.
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