Sweet, Spicy, Savory Kale Salad

kale salad
Organic Kale with Dried Cherries & Shirataki Noodles
Garlicky Chili Lime Dressing

I’m not usually a fan of those free food samples at the supermarket. Seen too many “grazers” with poor manners and questionable hygiene, I suppose. But every once in a while, when there is a conscientious host passing out tastes of a unique offering, I might give it a try, as was the case this past weekend at Whole Foods.

A charming older woman was enthusiastically portioning out little cups of this interesting raw kale salad. It turned out to be an outrageous combination of flavors and textures, so fresh and bright, with an unexpected umami note. I put a bag of her shirataki noodles in my cart, and went home to create a salad inspired by that sample.

Sweet, Spicy, Savory Kale Salad Recipe

kale noodle salad, raw kale

Tear one bunch of cleaned/dried organic curly kale into bite-sized pieces. Place torn leaves in a large bowl and squeeze the juice of two limes over all the kale. Let  kale “cook” in the lime juice for at least 30 minutes.

organic kale


  • 3 T. olive oil
  • 1 T. Bragg Liquid Aminos
  • 1 large garlic clove, minced
  • 1 t. red chili pepper flakes

Whisk ingredients together and set aside.

shirataki noodles

Rinse a package of shirataki noodles. Cook them in boiling water for 2 minutes. Rinse with cold water, drain well. Use a kitchen shears to cut the noodles up a bit. Add the dressing and toss. Add dried cherries and toss again. Spread noodle/cherry mixture on top of the kale.

Gluten-free, yam-based shirataki noodles have little flavor on their own, but they absorb the intense garlic chili flavors of the dressing and add a contrasting chewy note to the crunchy kale. Bragg Liquid Aminos, made from soybeans, adds the umami quality, while sweetness comes from the cherries and tart sour flavors from the fresh lime juice. So glad I gave that little sample a try…

Something Pretty From My Garden

silver waves camellia

Silver Waves Camellia
Camellia japonica

With its large wavy silvery white petals and fluffy yellow stamens, this is a stunning winter flower.

Camellias are native to China, Japan, Korea and Taiwan. I read that red camellias are a symbol of wealth and white camellias signify loveliness. Last year, I planted red, white, as well as pink varieties to add more winter interest to my garden.  My first Silver Waves bloom is such a beauty! Silver Waves was a seedling from an unspecified japonica variety and was introduced in 1970 by Nuccio’s Nursery of Altadena, California.

20 thoughts on “Sweet, Spicy, Savory Kale Salad”

  1. I am always reticent with raw kale – but do like it offset with a little sweet in the dressing. Allowing the kale to “cook” in the lime juice has great appeal!

  2. Kale is something that has been on my list to try, yet time has been passing by and I’m still new to the veggie. I saw a bag of kale in Trader Joes. I should give this a try. I love seeing shirataki in this salad as it will nicely suck up dressing and oh it sounds amazing. By the way email is working out great! I came here as soon as I saw it! 😉

  3. I’ve been making kale salads for about a half-a-year (usually mixed with some fruit, nuts, cheese and dressed with rice vinegar). I love the flavor profile here but I’m timid about trying shirtaki, which echoes my sentiments about trying tofu.

    P.S. Gorgeous flower!

  4. Beautiful photos! And an interesting recipe. I must admit that I have never tried to prepare raw kale. I have access to baby kale, so I should definitely give it a try. And as I am writing, I got an idea: Thanks for the inspiration!

  5. What can I use as a substitute for the 1 T. Bragg Liquid Aminos. I get horrendous migraines from anything that contains a soy protein molecule. And Braggs is made from soybeans! do you think rice vinegar would work?

  6. I just bought some kale and was wondering what to do with it. Will be trying something similar this evening for dinner! (Don’t like shirataki noddles) Thanks for the recipe. 🙂

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