Kitchen notes · a little help before you start
Garlicky Kale Salad
Garlicky Kale Salad is made with raw kale, tahini, and apple cider vinegar.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 2
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Allow for marinating
Check the marinating step before planning the cooking.
2. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
raw kale (washed, de-stemmed and dried)
In the method: Break or cut kale into bite size pieces and place in a large bowl.
tahini
In the method: Break or cut kale into bite size pieces and place in a large bowl.
apple cider vinegar (or water)
In the method: Break or cut kale into bite size pieces and place in a large bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 bunch raw kale (washed, de-stemmed and dried)Ingredient note
Source: 2 Tablespoons tahiniIngredient note
Source: 2 Tablespoons apple cider vinegar (or water)Ingredient note
Source: 2 Tablespoons lemon juiceIngredient note
Source: 2 Tablespoons Bragg's liquid aminos (tamari or soy sauce will work)Ingredient note
Source: 4 Tablespoons nutritional yeastIngredient note
Source: 2 teaspoons 1-2 cloves minced garlic
How to make it
0 of 4 steps completeMake room for Garlicky Kale Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.
A few questions you might have
What should I prepare first?
Set out the blender and food processor. Start with this step: Break or cut kale into bite size pieces and place in a large bowl.
Which preparation step should I plan for?
Check the marinating step before planning the cooking.
What happens at the end?
You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.
How do I plan the ingredient amounts?
This version serves 2. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: eatingbirdfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
