Marinated Mushroom & Kale Salad

Lacinto kale upcloseRaw Food Goddess Tanya Krahn’s easy and truly west coast kale salad comes alive with a citrus zing alongside local shitakes. Always imaginative and full of living flavor, Krahn’s raw food creations can be found in her line of nut butters and her Little Sprout’s Organic Raw Vegan Cuisine book.

Marinated Mushroom & Kale Salad
Recipe Type: Salad
Author: By Tanya Krahn

  • fresh kale chopped fine
  • grated carrots
  • sliced radishes
  • sliced cucumbers
  • cut celery
  1. Slice shitake mushrooms and marinate in this combined sauce:
  2. /4 cup flax oil
  3. tbls apple cider vinager
  4. tbls nama shoyu (raw soy sauce)
  5. juice of one orange
  6. small clove garlic
  7. heaping tablespoon sprouted raw almond butter
  8. herbs of basil, oregano, thyme, and pepper
  9. roll mushrooms in sauce and let sit for 15 minutes
  10. pour on kale salad
  11. top with hemp seeds and pistachios soaked for at least 1 hour
  12. Bathe in the coming warmth of the sun and eat right from the bowl.



Simple living and loving it, I steward a hand tended, bike powered piece of land on a remote west coast island. When my hands are not in the soil I make music, take pictures and blog about media and country-living on TLV.

Leave a Reply

Your email address will not be published. Required fields are marked *