Asian Raw Kale Salad by Cookie and Kate

A beautiful raw kale salad tossed in a zippy red pepper and ginger dressing. Note that this recipe yields enough dressing for four medium-sized salads. The salad ingredients yield one medium-sized salad, so multiply by up to four if you're feeding friends or family.

Original recipe

View on Cookie and Kate


Prep: 15mins Total: 15mins


518 calories
Carbohydrate content
31.1 g
Cholesterol content
0 mg
Fat content
45.2 g
Fiber content
11.2 g
Protein content
5.3 g
Saturated fat content
6.5 g
Serving size
1 medium salad
Sodium content
69.5 mg
Sugar content
13.8 g
Trans fat content
0 g



  1. First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender.
  2. Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale.
  3. Throw the kale into a bowl, drizzle in the salad dressing (don’t skimp), and toss thoroughly.
  4. Add the avocado, carrots, cabbage and red onion.
  5. Top with cilantro and a big sprinkle of sesame seeds. Enjoy!