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Kale, Beet and Seaweed Salad (Gluten Free)


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Kale, Beet and Seaweed Salad (Gluten Free)


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Kale, Beet and Seaweed Salad (Gluten Free)

With this dish, I am doing nothing more than group the veggies many of us wouldn't imagine eating raw. The result is a real triumph, so get ready to adopt them wholeheartedly into the family! You would enjoy beets and turnips much more often, even raw, if only you would grate them very fine in a food processor. The salad will keep well a good couple of days.


  • Prep Time : 15 min
  • Ready Time : 15 min


8 Servings


  • 1 bunch kale, tough stems removed, leaves cut into very thin ribbons
  • 1 large beet, red or golden, grated very fine (food processor fine shredding blade)
  • 6 scallions, sliced very thin
  • 1/4 cup hijiki (or other seaweed: wakame, arame, etc.) or other seaweed (health food stores), soaked in hot water to cover
  • 51/2 cups sesame or other seeds (chia, flax, hemp, etc.), toasted
  • 1 cup Chinese green tea dressing


Place all salad ingredients in a mixing bowl.  Pour the dressing over the salad and toss.  Store refrigerated in glass jars.


Substitute other greens for the kale – mustard, collard, turnip, spinach, even nappa cabbage.

Substitute rutabaga (yellow wax turnip), daikon, carrots, or zucchini for the beet.

Throw in diced avocado.

Throw in some sprouts.

Throw in some chopped toasted cashews or peanuts.

Use any other kind of seaweed – nor, kelp, wakame, areame, etc.

Throw in some cooked lentils, brown rice, thawed frozen corn kernels or any grain you have on hand and turn it into a complete main course.

About Levana Kirschenbaum


Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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