Japanese Kale Salad with Shiitake Mushrooms

  • Yield: 8 servings


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


Nutritional Info *per serving

  • Calories 93
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 546mg
  • Carbohydrate 9g
  • Fiber 2g
  • Protein 4g