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Raw Kale Shiitake Salad

raw shiitake kale salad

The other night I went to a fabulous event in Boulder hosted by Bauman College. During this evening one of the graduates from Bauman’s chef program did a great cooking demo for a raw kale salad with shiitake mushrooms (it had a number of other ingredients as well).

The next day, I was determined to make my a version of my own. Before that evening, I had not thought of eating raw mushrooms, however, after tasting the Bauman salad, I was sold. So, I picked kale from our garden in the blistering heat –it’s growing so wildly I am having a challenging time keeping up with it– and began to concoct the dish above.

Raw Kale Shiitake Salad

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  1. In a large bowl, combine kale and olive oil
  2. Massage the kale for a couple of minutes until it looks slightly wilted
  3. Add mushrooms, vinegar and sesame oil
  4. Sprinkle with salt and sesame seeds
  5. Serve

Serves 4

The evening with Bauman was filled with good food and information and I was very impressed with both the College and Dr. Bauman. He discussed food politics in America and so much more. His philosophy that “one size does not fit all” when it comes to eating is something with which I heartily agree.

Bauman College has an army of nutritionists, teachers and advisers and teaches classes in California (3 schools there), Boulder and also remotely. They also provide consultations with nutritionists and nutrition educators to people all over the world.

Recently, I’ve had quite a few people asking me for personalized dietary advice and consultations. This isn’t something I would feel comfortable doing over the internet. I can however, recommend the services of the people over at Bauman College. They are a highly qualified and sensitive group of people and I hope to be teaching community classes there in the near future.


posted on June 30, 2009, 13 comments

  1. So glad you liked the Bauman event! I’m actually a chef student in their Berkeley program and had a similar salad in class that was great! Thanks for sharing your version.

  2. Hannah Marcotti @ hannahsharvest.com

    Elana, I just bought shitakes and have kale from the farmers market. I learned that shitakes are a great form of natural vit D which is something everyone seems to be looking for these days! I love raw mushrooms, cooked mushrooms…any way you can serve them.

  3. Diane-Thewholegang @ thewholegang.org

    This sounds great and fits really well into a Paleo diet. I’ve been looking all over for that Ume Plum Vinegar. I wanted to use it tonight in my asian slaw but had to sub. Thanks for the link. I’ll order it so I can make this! Love the way you cook or should I say, not cook.

  4. Jeanne

    Just so happened that I stopped by the store for kale and shitakes for your yellow split pea soup with shiitake mushrooms (which is what I eat when can’t deal with major cooking) and I got home to your recent post (Raw Kale Shiitake Salad!) and I knew it was a good omen! So now I have a heavenly dinner awaiting me for after yoga…mmm, can’t wait; soup and salad from Elana’s Pantry!
    The salad is new for me and WOW, I’ve got something like you’d get in a Japanese health food restaurant! or Cafe Gratitude!
    Ahhh, FOOD, my favorite meal. Thanks again, Elana.
    Jeanne

  5. Christianne

    Elana, this looks so lovely! I am an absolute fan of asian style salads. This one looks so inviting!
    I will try it as soon as kale is in season here.
    On another note, I recieved a box with black sesame seeds the other day. They look amazing and are very nice over lighter colored veggies.
    Hope you are well there and have a great day!
    xoxo Christianne

  6. Rebecca

    I just found the Ume Plum Vinegar at Whole Foods. Does anyone know the best way to store it? On the counter or in the fridge? Thanks for the recipe Elana it looks yummy!

  7. veggievixen

    woah, this looks so awesome. raw kale AND raw shiitakes?? sweet. must try immediately.

  8. Cook 4 Seasons @ cook4seasons.com

    Hi Elana,
    I’m not sure what happened to my last comment here so I thought I’d try again. I am currently in the chef program at Bauman College in Penngrove, CA. (Ed B. thinks you are the bomb!) It would be great to see you involved with the curriculum.
    I have been hooked on kale salads and ume vinegar these past few months, as noted in my blog. I have also been making your Nutty Bread weekly – it never lasts more than a few days.
    Thank you for such tantalizing and healthy recipes.
    Have a nice holiday…

  9. Meghan (Making Love In The Kitchen @ meghantelpnerblog.com

    Another wonderful way to use my fave green.

  10. Thanks for your comments everyone! Love ‘em :-)

  11. Alina Rios

    Hi Elana,
    Thank you so much for your wonderful recipes! Thanks to you, i discovered kale! I wanted to say also that i made this recipe and it was great. I added a little chopped avocado to it. That seemed to make it for me.

  12. Wendy

    Unfortunately, mushrooms are indigestible raw. They have tough cell walls made of chitin (same substance that makes seashells so hard) that must be broken down by heat to be of any good to you nutritionally.

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