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Raw Shredded Salad

Purposefully vague, this recipe works best with kale or cabbage, but also great with chard collards and of course lettuce.


Chop the greens into thin strips.
Grate some carrots and/or beets and/or Tokyo turnips (the white ones). The beets and carrots add sweetness that balances the greens and turnips. Sesame seeds or roasted walnuts are a great addition.



Dress with any variation of this dressing, one of my fallback dressings when I cook lunch around here (measurements are estimated, usually I just add to taste and adjust)
2 tbsp apple cider vinegar,
2 tbsp tahini,
1 tbsp miso: Mix until smooth (the tahini acts as a binding agent for the vinegar and oil)
Add 1/4 c olive oil
Mix well.
Salt and pepper to taste, and add a little water if you want to thin it out.