Kale Salad Recipe

Original recipe from Heart of Raw Food 

More about kale in this blog post

Serves 4

  • 1 large bunch Kale or 8oz bag Baby Kale

  • 1 inch piece Ginger

  • 2 tablespoons Apple Cider Vinegar

  • 2 tablespoons Liquid Aminos or Nama Shoyu or Soy Sauce

  • 2 tablespoons Olive Oil

  • Garnish Ideas below (optional)

Kale Salad_web_small.jpg

This easy raw kale salad recipe can be dressed ahead of time and will last several days, making it excellent for bringing to parties or travel. Because the dressing is a marinade, it is best to prepare this salad about 1-hour before serving – unless you are using Baby Kale in which case dress right before serving. However, if you’re whipping it up as a last minute quick salad, simply massage the marinade into the kale with your hands and it turns out great.



1. Peel the skin off the ginger by scraping with a spoon. Grate the ginger with a fine grater and discharge the string that forms on top of the grater. Place the grated ginger in a salad bowl. Add the apple cider vinegar, soy sauce and olive oil. Mix the marinade.

2. If using goji berries (see Garnish Ideas below), now they should be added to the marinade.​


3. Clean the kale if needed (see How to Clean Kale in this blog post). Tear off the dry kale leaves from the stems and add to the marinade. Save the stems for later (see What to do with Kale Stems in this blog post). Cutting the leaves will make the salad too watery. Mix the salad gently into the marinate by hand or with tongs. Let marinate for 1-hour (if using baby kale it should be served right away).​


4. Add optional garnish and serve. Lasts for up to 2 days in the refrigerator.

Fun Garnish Ideas:

  • Goji Berries – add to dressing when you make it

  • Pomegranate Seeds – great for the holidays (in-season during winter months)

  • Unsweetened Cacao Nibs

  • Sesame Seeds

  • Sunflower Seeds


  • For a hardier salad, add Avocado, Bell Pepper, Grated Carrots, Sunflower Sprouts, or any other veggies just prior to serving.

  • For a soy-free version, Coconut Aminos is a nice substitute. Sea Salt to taste can also be used instead of the soy-sauce. 

  • For a yummy Asian-inspired version, replace the Olive Oil with Toasted Sesame Oil and the Apple Cider Vinegar with Balsamic Vinegar

  • Adding 2 tablespoons of Tahini to the original dressing recipe makes a nice creamy version. 


I invite you to play with your own variations of this salad!


You can learn more about kale and comment on your findings or questions in this blog post.

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