Raw Kale Salad With an Asian/Middle Eastern Vinaigrette

Total Time
Prep 10 mins
Cook 0 mins

We received kale in our CSA box the other day and this salad was the result-quickly constructed yesterday to accompany a tofu main dish. I added half raisins and half barberries but you can substitute another dried fruit either alone or in any combination: raisins/golden raisins, dried figs, dried dates, currants, dried cranberries, barberries, dried cherries. Some elements of the dressing were inspired by a recipe found online although I forgot to bookmark where I found it!

Ingredients Nutrition


  1. Place the kale in a non-reactive bowl.
  2. Whisk the vinaigrette ingredients together and pour over the kale.
  3. Cover and set aside for 1 hour.
  4. Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
  5. Enjoy!
Most Helpful

5 5

Distinct flavor in the dressing. Went great with Kung Pao Chicken.

5 5

This was off the chart amazing! I was kinda skeptical with the mixture, but hot dang, this is a winner! I used pomegranate molasses and fake maple syrup. My husband said it was a "top 2" dressing and asked me to make this for his work holiday potluck this week! What a crazy cool combo of ingredients. Thanks so much Cookgirl!

5 5

Wow! I've made other raw kale salads but this one got rave reviews from the family! I'm not sure what made the difference. Absolutely delicious & perfect texture. Just the right amount of dressing & well balanced! Made for NA/ME Tag 9/12. Thank you, CG!!