Servings: 1-2
Equipment needed: knife, cutting board
Time: 15 min, 30-60 min for marinating
Kale is typically a winter green, but I’ll eat it anytime. I recently had a big bag of it in the fridge and was wondering how to “summer-ize” it. This recipe is what I came up with. I especially love the combo of mango and red chili, I’ve not had it often in dishes. But it really works, and especially in this kind of dish.
I discovered Culantro in a local grocery store a few months ago. There were small plants available in the produce section, and I immediately spotted this plant. I’d never seen anything quite like it, and to my delight, it smelled just like cilantro! Even stronger. I had to have it! So I bought the plant and came home to plant it on my side porch. The leaves look nothing like the leaves of cilantro, although they are related. Culantro is definitely stronger and should be used more sparingly than the more delicate cilantro. So I only use one leaf for any dish I make. Unless of course you’re doubling or tripling the dish for a larger family or group, then of course use more.
This is one of those minimalist recipes using only a few ingredients, so you’re not overloaded by too many tastes. Just enough. And just enough texture, color, and contrast to be interesting. Although some may think this is an “odd” combination, I think it’s fun. 
Eating doesn’t have to be boring and predictable, live a little! And as always, it’s healthy. And raw vegan.
Raw Kale Salad with Mango, Culantro, & Red Chili:
- 5-6 large leaves of kale
- 1/2 mango
- 1-2 leaves culantro (if using cilantro, 1 small handful)
- 2 ounces almonds
- red chili flakes/powder, to taste
- juice of one lime
- 2-3 Tablespoons olive oil
- sea salt & black pepper, to taste
De-stem the kale, stack the leaves on top of one another, and slice thinly, width-wise. Peel mango, dice into 1/2 inch cubes. Rough chop the almonds. Add the mango and almonds to the kale. Finely chop the culantro leaf and add to salad. Juice the lime, and add lime juice and olive oil to the other ingredients, toss well to evenly coat. I massage with my hands at this point. Season with red chili, salt and pepper, to taste. Cover and marinate for up to an hour.
-JW
