This Raw Kale and Oyster Mushroom Salad has an amazingly rich texture.  The kale softens in the marinade and the creamy avocado is balanced with the unexpected crunch of sesame seeds.

This raw kale salad was fantastic with its Asian-inspired flavors and marinated Oyster mushrooms.  I must be on a ‘shoom bender.

The kale marinade is a simple one: rice vinegar, soy sauce or tamari, seasoning, sesame seeds, lime, and – the secret ingredient – avocado.  The flavors combine perfectly to make a delicious, taste-filled side.

It’s all groovy… and then you reach the most satisfying part – biting into the meaty mushrooms, filled with the juicy goodness of their marinade of soy sauce, ginger, and sesame oil.

Added Bonus: the lime keeps the avocado fresh enough to eat the salad for lunch the following day!

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Raw Marinated Kale and Oyster Mushroom Salad

For the kale:

• 1 T rice wine vinegar
• 2/3 tsp soy sauce (or tamari)
• 1 tsp Bragg’s Sea Kelp Delight (or other herb-y seasoning)
• 1/2 tsp red pepper flakes
• 1 T white sesame seeds
• Juice from 1/2 lime
• 1 small avocado, mashed
• S+P, to taste
• 1/2 bunch of kale, roughly chopped with stems removed

For the Mushrooms:

• 1 tsp soy sauce (or tamari)
• 1 tsp freshly grated ginger
• 1/4 tsp sesame oil
• ~10 oyster mushrooms

To prepare the kale: Mix all ingredients except the kale in a large bowl.  Add kale and massage into marinade until well-combined.

To prepare the mushrooms: Mix together all ingredients except the mushrooms.  Add mushrooms, tossing until coated.  There will not be any marinade to spare.  Not to worry – the ‘shrooms will “juice” as they marinate.

For at least one hour, allow each mixture to marinate.

Toss to combine just before serving and enjoy!

Makes 4 servings (as sides).

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I made this to go with the baked Chili Nutty Tofu (as seen in yesterday’s WIAW post).

Do you ever make raw meals?

What is your favorte Asian-inspired dish?