Japanese Kale Salad with Shiitake Mushrooms

  • Yield 8 servings

This delicious and healthy salad stars kale and mushrooms and is dressed with a light tamari dressing.


Tamari Dressing:
1/4 cup tamari
2 tablespoons brown rice vinegar
2 tablespoons canola oil
Kale Salad:
1 cup packed dry arame*
2 tablespoons Asian sesame oil
2 teaspoons canola oil
1/2 pound shiitake mushrooms, stemmed and caps sliced (2 cups)
6 to 8 cups chopped kale (2 bunches)
1 cup grated carrots
1/2 cup grated daikon radish
3 tablespoons toasted sesame seeds


  1. To make dressing: In a nonreactive bowl, combine all ingredients well; set aside.
  2. To make salad: Cover arame with 2 cups boiling water and let soak 30 minutes. Drain and rinse under cold water. Meanwhile, heat oils over high heat in a small saute pan or skillet. Add shiitake mushrooms and saute until golden; set aside to cool.
  3. In a covered pot place a steamer basket over 1/4 cup water. Add kale and steam 3 minutes until bright green. (Alternatively you can steam it in microwave.) Drain and plunge kale into ice-water bath to stop cooking. Gently squeeze water out of kale and fluff it in a nonreactive bowl.
  4. Add arame, carrots, radish, mushrooms and sesame seeds. Just before serving, toss with dressing.
*Arame is a mild-flavored sea vegetable available in natural food stores. To toast sesame seeds: Place in a dry skillet over medium heat and cook, shaking pan periodically, until golden.


Recipe adapted from The Whole Foods Market Cookbook (Potter, 2002)  by Steve Petusevsky.




Get every new post delivered to your Inbox.

Join 254 other followers