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Active Time
45 minutes
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Total Time
45 minutes
脆,脆天妇罗甘蓝沙拉德es the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally#wasteless, using the whole kale bunch—stems and all.
Ingredients
Serves 4
Special Equipment
Step 1
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
Step 2
Meanwhile, heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
Step 3
Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°F.
Step 4
Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.
Step 5
Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp. salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp. rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.
Step 6
Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.
Step 7
Blend vinegar, honey, miso, sesame oil, 1/8 tsp. white pepper, 3/4 cup kale stems, and remaining 6 Tbsp. vegetable oil in a blender until smooth.
Step 8
Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.
Do Ahead
Step 9
Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.
How would you rate Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds?
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Reviews (3)
Back to TopThis was an epic fail for me. I tried to bake the "tempeh kale" instead of frying it because, "why fry kale?" and it turned into a gooey mess. Much of the kale was trapped in a sticky goo-ball. The miso dressing is yummy and combination of flavors is good, but all in all it's a lot of work for the payoff. I would avoid the headach and bake the kale with no tempeh dressing (just plain), and then toss that with the raw kale and the other ingredients to make a salad.
kavita84
New Orleans
2/22/2021
This was so disappointing. What better way to make kale unhealthy than to deep fry it. Unfortunately, the batter doesn't stick to the kale, and so you end up with a big soggy lump of oil-infused green mush. The dressing was pretty good, but the preparation was a fail, and I'm a pretty experienced tempura-maker.
thomshap
Pawcatuck, CT
10/4/2017
The flavors in this recipe are quite excellent, but it's a lot of work. Make sure you use a tall pot to fry the kale in because it will splatter EVERYWHERE. Not fun. I'm not sure the fried kale even adds that much as this felt like a kale salad topped with kale. The dressing is quite good as are the mushrooms, raisins, and almonds. I'd consider just skipping the kale tempura part which was a messy hassle and didn't add much to the overall product.
warrenh18
Philadelphia, PA
7/4/2016