Chef John's Raw Kale Salad If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.

prep: 15 mins total: 15 mins Servings: 4 Yield: 4 servings


  • ¼ cup rice vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated orange zest
  • 1 teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • ⅓ cup olive oil
  • salt and ground black pepper to taste
  • 1 bunch kale
  • 1 persimmon, sliced
  • 1 apple, cut into matchsticks
  • 2 orange, peeled and cut into segments (see footnote)
  • ¼ cup chopped pistachio nuts


    Step 1

    Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.

    Step 2

    Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.

    Step 3

    Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

Cook's Note:

Learn how to make orange supremes in this video.


You can use pistachios or the nut of your choice.

Nutrition Facts

Per Serving: 292 calories; protein 5.7g; carbohydrates 21.3g; fat 22.7g; sodium 115.2mg.


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