You are here: Home » Recipes » Kale Waldorf Salad Kale Waldorf Salad Recipe by Our Cookbook Collection Yield servings This version of the classic American salad replaces iceberg lettuce with heart-healthy kale and the mayonnaise with a delicious oil-free blended dressing. The key is to cut the kale very finely to allow it to soften properly. Colin Erricson/www.robertrose.ca PrintEmail Ingredients 1/4 cup raw cashews, soaked in 1/2 cup water, drained, and rinsed2 cups thinly sliced trimed kale, use only the leafy green part2 tablespoons cold-pressed (extra virgin) olive oil1/4 cup freshly squeezed lemon juice, divided1 tablespoon apple cider vinegar, divided2 teaspoons fine sea salt, divided1 cup thinly sliced tart apple, divided1/2 cup thinly sliced celery, divided1/2 cup filtered water1/2 cup walnuts, halves or pieces1/4 cup raisins Instructions In a bowl, toss together kale, olive oil, 2 tsp lemon juice, 1 tsp cider vinegar and 1 tsp salt. Set aside to soften for 10 minutes. Transfer to a serving dish. In a blender, combine 1⁄2 cup apple, 1⁄4 cup celery, water, soaked cashews and remaining lemon juice, vinegar and salt. Blend at high speed until smooth and creamy. Pour over softened kale. Add walnuts, raisins and remaining apple and celery and toss. Set aside to marinate for 5 minutes. Serve immediately. Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.