How long does this raw kale salad keep?

This salad will keep in the fridge for up to 3 days. You should store the tempeh separately so that you can reheat it before eating - if you wish.

Why do you have to massage the kale?

Massaging breaks up the firm fibers of the kale, making it more tender, softer and easier to digest.

Can kale be eaten raw?

Yes, the kale does not need to be cooked for this recipe and can be eaten raw. However, some people find raw kale difficult to digest. In this case, you can simply blanch the kale briefly before pouring the dressing over it.

Orange Kale Salad With Tempeh - Veggie Jam English

Orange Kale Salad With Tempeh

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This oil-free, raw kale salad with tempeh and oranges is tasty, simple and packed with nutrients - the perfect feel-good dish for sunny fall days!

Author: Melanie@Veggiejam
Prep Time: 10 min
Cook Time: 30-60 min
Total Time: 20 min (+ marinating time)
Yield: 2 servings

Ingredients

Marinated Tempeh

8 oz (~200 g) tempeh
1/4 cup (60 ml) orange juice*
2 tbsp tamari or soy sauce
2 tbsp rice vinegar
1 tbsp maple syrup or agave nectar

Dressing

2 tbsp (25 g) cashew butter
1 tbsp maple syrup
3 tbsp orange juice*
2 tsp rice vinegar
Optional: 1 clove of garlic, grated (or ¼ tsp garlic powder)
¼ tsp salt
Black pepper

Kale salad

3-4 handful of fresh kale leaves (80-100 g)
6-8 dates (deglet nour)
1/4 cup (25 g) slivered almonds
1 orange

Instructions

For the marinated tempeh: Combine orange juice, soy sauce or tamari, maple syrup, and rice vinegar in a container.
Slice the tempeh into thin strips or triangles, add to the marinade, and cover. Shake briefly, then refrigerate for 30-60 minutes, giving it a shake every 10 minutes for even flavor.
For the massaged kale: Mix the ingredients for the dressing well and season with salt and pepper.
Cut or tear the kale leaves into bite-sized pieces. Then pour the dressing over them and massage in with your hands for about 1-2 minutes.
Peel and fillet the orange. Cut the orange into small pieces.
Also slice or cut the dates into small pieces.
Briefly toast the flaked almonds in a pan until they are lightly browned and fragrant.
Cooking the tempeh: Heat a non-stick frying pan, add the tempeh pieces and marinade and fry the tempeh on both sides for a few minutes until the marinade has evaporated and the tempeh is nicely caramelized.
Then serve the massaged kale with the oranges, dates, almonds and tempeh.

Notes

*If you want to use fresh orange juice, you will need another orange for the marinade and the dressing (yields 80-100 ml juice depending on the size).