Raw Kale Salad with Vegetables and Cashews

Along with the garlic scapes, I bought a bunch of kale at the farmer’s market a few weeks ago. One nice thing about kale is that it’s pretty sturdy, so it can sit in the fridge for a while without getting wilted and/or slimy. I have a few days off this week, which means more time for cooking. I made one or two dishes this weekend, but the results were not very blog-worthy. Sometimes that awesome recipe doesn’t turn out the way you hoped, but you learn from the experience and know what to do differently next time. Yay learning!

Given my recent not-so-great recipe results, I was glad to find one that required little prep and no cooking (except toasting sesame seeds). This salad is light, healthy, and super tasty.

Raw Kale Salad with Vegetables and Cashews

Kale Salad


  • 1 bunch of kale
  • 1 tbsp lemon juice
  • 3/4 tsp kosher salt
  • 1-2 carrots, peeled
  • 10-12 cherry or other similarly sized tomatoes, halved
  • 3 green onions, trimmed and thinly sliced (white and light green parts only)
  • 1 tbsp orange juice
  • 1 1/2 tbsp olive oil
  • 1 tbsp sesame seeds, toasted
  • 1/2 cup roasted, salted cashews, roughly chopped


  1. Massage the kale: remove the biggest parts of the ribs from the kale leaves, and tear into bite-sized pieces. Place into large glass bowl and combine with lemon juice and salt. Roll the kale leaves between your hands until they become softer and a bit wilted.
  2. Using a vegetable peeler, peel the carrot(s) into 2- to 3-inch strips. Add the carrot strips, tomatoes, and green onions to the kale and combine.
  3. Add the orange juice, vinegar, and olive oil and stir. Let sit for 15 minutes at room temperature.
  4. Add the sesame seeds and cashews and stir again. As with most salads, all the good stuff will fall to the bottom of the bowl, so make sure you include a little bit of everything when you serve the salad.

Source: Adapted from Keys to the Kitchen


Rice Salad with Vegetables and Raisins

What comes to mind when you here the word salad? I typically envision something leafy and green, which is interesting considering that neither of the other salads I’ve posted on this blog fit that profile. I’m starting to think of salads more like casseroles (AKA hot dish here in Minnesota) – it’s a name that you can give a dish that combines a whole bunch of ingredients and falls somewhere between a side dish and a meal. Casseroles are served hot, whereas salads are typically served chilled.

Rice Salad with Vegetables and Raisins

Rice Salad


  • 1 tbsp olive oil
  • 2 tsp mustard seeds
  • 1 1/2 tsp ground cumin
  • 2-4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 2 1/2  cups water
  • 1 cinnamon stick
  • 1 cup long-grain brown rice
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1/4 cup peanut oil
  • 1/2 cup carrot, chopped
  • 1/2 cup raisins
  • 4 green onions, chopped
  • 1/2 cup peas
  • 1 to 2 tbsp sweetener of your choice (optional)
  • 1 to 2 tbsp lemon juice (optional)


  1. In a large pot, heat the olive oil over medium heat. Add the mustard seeds, cumin, garlic, ginger, turmeric, and cayenne. Stir until the mustard seeds start to pop.
  2. Add the water and cinnamon stick. Cover and bring to a boil.
  3. Add the rice. Reduce heat to low and simmer, covered,  for about 35 minutes, or until rice is done. Add more water as needed to finish cooking the rice.
  4. When rice has finished cooking, remove form heat and let stand for 10 minutes. Remove the cinnamon stick.
  5. In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and peanut oil. Pour mixture over the rice. Add the carrots, raisins, onions, and peas and stir well. I thought this tasted far too much like peanut/sesame oil, so I added a bit of sugar and lemon juice to balance out the flavors.

You can serve this chilled or warm, as a salad, side dish, or even as a complete meal by simply adding your favorite protein.

Source: Adapted from How it All Vegan!

Cabbage and Ginger Salad

Another slow, sleepy weekend for me, so I wanted to make something that didn’t require a lot of ingredients or cook time. This salad includes pickled ginger – you can make it yourself or buy it at most Asian grocery stores. The recipe also calls for mirin, a Japanese sweetened sake, that can be found in the ethnic food aisle at many large grocery stores.

Cabbage and Ginger Salad

Ginger and Cabbage Salad


  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 3/4 cup pickled ginger, finely chopped
  • 1/2 cup peanuts, crushed (plus more for serving, if desired)
  • 6 green onions, sliced (plus more for serving, if desired)
  • 1/4 cup mirin
  • 1/4 cup apple cider vinegar


  1. Combine all ingredients in a large bowl. I like to use one with a lid so I can shake it all up. Top with additional sliced green onions and crushed peanuts.

Source: Adapted from AllRecipes

Slow-Roasted Tomatoes and a Tasty Salad

I’m not a huge fan of tomatoes. I like them on things and in things, but not really on their own. I will occasionally buy a small container of cherry or grape tomatoes, but they usually end up getting wrinkly and/or rotten before I finish them.

When I found this recipe for slow-roasted tomatoes, I was intrigued, and thought that maybe, just maybe, slow-roasting them would make them so yummy that I wouldn’t be able to resist eating them. And it kinda worked. I’m not in love with these tomatoes (I think the flavor of the skin is kind of weird), but I do like them. And they’re AMAZING with a bit of toasted baguette.

Slow-Roasted Tomatoes




  • Roma tomatoes
  • Olive oil
  • Sea salt
  • Ground coriander ( or grind your own)


  1. Preheat the oven to 200°F.
  2. Wash tomatoes, cut off stem end, and slice in half lengthwise.
  3. Place skin side down on a baking sheet and use a spoon or brush to spread olive oil on tomatoes.
  4. Sprinkle with sea salt and coriander.
  5. Bake for 4 to 6 hours.
  6. Remove from oven and allow to cool. Tomatoes can be stored in air tight container in the refrigerator.

I had some leftover avocado in the fridge and my dad was grilling some sweet corn, so I decided to throw together a fresh, tasty salad using the tomatoes.

Slow-Roasted Tomato, Corn, and Avocado Salad

Salad 2


  • 4 to 5 slow roasted tomato halves, chopped
  • 1ear of sweet corn, cooked (steamed, grilled, etc)
  • Half an avocado, chopped
  • A few drops of lime juice
  • One small basil leaf, chopped
  • Sea salt, to taste


  1. Using a sharp knife, shear corn kernels from cob into a bowl.
  2. Add tomatoes, avocado, lime juice, basil leaf and salt, and stir to combine.

Source: Slow-roasted tomato recipe slightly adapted from Orangette; salad is my own culinary genius.