Raw Kale Salad Recipe Healthy Happy Vegan Kitchen Cookbook

Today’s a happy day because I get to share with you my review for Kathy Patalsky’s Healthy Happy Vegan Kitchen Cookbook. And a recipe for her Kale Salad too! This is where I start my happy dance.

Kathy Patalsky's inspiring book Healthy Happy Vegan Kitchen includes the recipe for this amazing Kale Salad

I have a lot of cookbooks in my house, but this one is sitting proudly on my kitchen counter. There’s something about seeing that bright, beautiful cover with the big, happy print that just makes me smile.

A veggie burger is topped with sliced onions, greens, and avocados. The words, "Healthy Happy Vegan Kitchen Cookbook" is typed over the top.

Do you see why? And it’s full of beautiful photos and over 220 inspiring plant-based recipes as well. You can tell, because it says so right on the cover.

Kathy is such an inspiring person. She has her own Healthy Happy Life blog where she shares her vegan creations and other stories, and then she also created and manages Finding Vegan, a photo sharing site for vegan recipes. Kathy Patalksy was featured on a Namely Marly interview way back when she was first starting Finding Vegan. Now both Healthy Happy Life and Finding Vegan are resources for thousands, if not millions of people, vegan and non-vegans alike, around the world!

Here’s one of my favorite quotes from that interview:

I’m so lucky because I’m doing two things I love – I’m working with food and I’m doing photography. — Kathy Patalsky

Talk about an inspiration!

A collage of two images shows vegan chocolate waffles on the left and Kathy Patalksy, the cook book author on the right.

Kathy offered me the opportunity to share with you one of the recipes from the book. I’ve been a late-comer to the whole Kale Party, but now that I’m here, I love the stuff. And I’m making up for lost time with this 5-Step Raw Kale Salad. It’s a perfect “getting ready for summer” meal.

I hope you check out the Healthy Happy Vegan Kitchen Cookbook. And if you do, I think you’ll love it just as much as we do!

I hope you love this HHVK Raw Kale Salad as much as we do!

Kathy Patalsky's inspiring book Healthy Happy Vegan Kitchen includes the recipe for this amazing Kale Salad

5-Step Raw Kale Salad

This 5-step Raw Kale Salad is delicious and nutritious!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Raw Kale Salad
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 3
Calories: 292kcal


  • 1 bunch kale
  • ¾ cups shredded carrots
  • 1 small avocado diced
  • ½ cup diced sweet onion
  • 2-3 tablespoons seeds or nuts if desired
  • Simple Sweet Tahini Dressing See Note
  • 3 tablespoons fresh lemon juice or apple cider vinegar or fresh lime juice
  • 2 tablespoons tahini or substitute with nut or seed butter
  • 2 tablespoons grade B maple syrup
  • 2 teaspoons extra-virgin olive oil optional, adds richness
  • Pinch of freshly grated zest 2 pinches cayenne Pinch of sea salt and a few pinches freshly ground black pepper


  • Wash the kale. Run each thick leaf under warm water and massage any grit away. Tear the leaves away from the thick stalks and place them in a large bowl. Rinse and drain the leaves several times until the kale is adequately clean. Drain the water from the bowl for and squeeze the kale dry with a few paper towels. Remove any large pieces of kale from the bowl and chop them into long strips. (If you like large pieces of kale you can skip this last chopping step.) You should have 4 to 6 cups of kale.
  • Place the kale, carrots, avocado, and onion in a large bowl.
  • For the Simple Sweet Tahini Dressing: In a small bowl, whisk the dressing ingredients together.
  • Add the dressing to the bowl of veggies and kale and start tossing. Massage the dressing into the kale with your hands, if you’d like, for more infused flavor. Fluff and toss until the dressing is well absorbed into the greens and veggies. Fold in the seeds, if desired.
  • Cover and refrigerate the salad. Allow at least 1 hour for the dressing to really sink into the ingredients. Plus, chilling everything makes it refreshing and tasty as a cold salad side. You can even make this salad the night before you serve it. Overnight chilling works! The greens should be eaten within a day for the best taste and texture.


Tip: Feel free to double the dressing if you’d like extra coating on your Kale. Also, you can easily change up the veggies and other add-ins as desired! Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky. Photos © Kathy Patalsky.
Nutrition Facts
5-Step Raw Kale Salad
Amount Per Serving
Calories 292 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g10%
Sodium 40mg2%
Potassium 675mg19%
Carbohydrates 26g9%
Fiber 6g24%
Sugar 11g12%
Protein 5g10%
Vitamin A 7340IU147%
Vitamin C 39.6mg48%
Calcium 134mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post may have affiliate links. See our full disclosure for more information.

7 Responses to Raw Kale Salad Recipe Healthy Happy Vegan Kitchen Cookbook

  1. This salad sounds really delicious. Been looking for salad dressing recipes so I can start making my own so the recipe for the dressing is really a plus.

  2. Like so many people, the hardest part of going vegan for me was giving up cheese. And now, I don’t even miss it!

  3. My biggest challenge when I started out was that I was having to make two meals a night in order to accomodate my stepson. Now we all eat vegan at home!

  4. When I’m shopping at Costco and I’m hungry I sometimes have vegetarian samples. But I’ve only done that once this year and stayed with only vegan samples most of the time.


Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.