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17 Aug, 2015

The Ultimate Kale Salad

This raw kale salad was a massive hit at our supper club on the 12th of August. The trick is to coat the kale leaves well, and massage as you go to ensure the kale is lovely and tender. The asian inspired dressing is made from our favourite almond butter, Pip & Nut.



1 head kale
¼ white cabbage
2 sundried tomatoes, finely chopped
1 spring onion, finely chopped
1 handful pumpkin seeds

For the dressing
Juice 1 lime
1 tbsp tamari
1 tbsp ground nut oil
50g almond butter
1 pinch salt


To prepare the kale, take the leaves off the stalk and discard. Gently wash the kale and drain. Finley slice the kale into thin strips and place in a large mixing bowl.

Finley slice the white cabbage into thin strips and add them to the bowl with the sundried tomatoes, spring onion and pumpkin seeds.

To make the dressing, place all the ingredients in a bowl and mix well with a spoon. Now tip the dressing onto the salad and combine thoroughly. For the best flavour, use your hands to ensure all the kale leaves are totally covered in the dressing.

Serve and enjoy.