You are here: Home » Recipes » Japanese Kale Salad with Shiitake Mushrooms Japanese Kale Salad with Shiitake Mushrooms Recipe by Relish Contributor Yield 8 servings This delicious and healthy salad stars kale and mushrooms and is dressed with a light tamari dressing. PrintEmail Ingredients Tamari Dressing:1/4 cup tamari2 tablespoons brown rice vinegar2 tablespoons canola oilKale Salad:1 cup packed dry arame* Water2 tablespoons Asian sesame oil2 teaspoons canola oil1/2 pound shiitake mushrooms, stemmed and caps sliced (2 cups)6 to 8 cups chopped kale (2 bunches)1 cup grated carrots1/2 cup grated daikon radish3 tablespoons toasted sesame seeds Instructions To make dressing: In a nonreactive bowl, combine all ingredients well; set aside. 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. 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. 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.