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Japanese Kale Salad with Shitake Mushrooms


The Salad:

  • 1 c. dried arame
  • 2 c. boiling water
  • 2 t. canola oil
  • 1/8 c. sesame oil
  • 1/2 pound (2 cups) shitake mushrooms, sliced
  • 2 bunches kale, chopped (6-8 cups)
  • 1 c. grated carrots
  • 1/2 c. grated daikon radish
  • 3 T sesame seeds, toasted

The Tamari Dressing:

  • 1/4 c. tamari or soy
  • 1/8 c.brown rice vinegar
  • 1/8 c. canola oil.


Cover the arame with the boiling water; soak 30 min. Drain and rinse under cold water. While it is soaking, heat the oils over high heat in a small saute pan . When the oil is very hot, saute the shitake mushrooms until golden brown. Steam or microwave the kale in 1/4 c water for 3 min. until bright green; immediately remove the kale and plunge ito an ice water bath to stop the cooking. Gently squeeze the water out of the kale and fluff it up in a bowl. Combine the cooked kale, plumped arame, carrots, daikon, sauteed mushrooms, and sesame seeds in a large bowl. Just before serving, gently toss the salad with the dressing. Mix the salad dressing ingredients and pour over salad. Thanks to Hilltop Farm Member, Amy Womble. This recipe comes form the Whole Foods Cookbook.

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