Crispy kale salad

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Recipe by Damaris Beems Course: SaladCuisine: Dutch




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Yes, that’s right, a crispy kale salad. How does the kale get crispy, you may ask? Well, that’s a good question … you fry it quickly in sunflower oil. That’s the trick. And the effect is huge. The effect is surprising. And delicious. Put an apron when you put the kale in the frying pan. This salad is crispy, fresh and sweet at the same time. Really worth a try.


  • 300 gram freshly cut kale

  • 1 courgette

  • 1 bouquet fresh mint

  • 2 lemons

  • 1 – 2 table spoons vegan honey

  • olive oil

  • 1 – 2 table spoons mustard

  • 300 ml sunflower oil

  • salt and pepper to your own taste


  • Preheat a pan and pour in 300 ml of sunflower oil Fry the kale in several portions nice crispy. This only takes 2-3 minutes at the time. Take the kale out of the pan and let it rest on some kitchen towel paper.
  • Cut the zucchini into thin strips. Cut the mint leaves.
  • Prepare the dressing of 6 table spoons olive oil, 3 table spoons lemon, 1-2 table spoons mustard, 1-2 table spoons of vegan honey. Bring to taste with salt and pepper.
  • Let the zucchini strips lie in the dressing, about 10 minutes.
    Mix everything well.
    You could add some vegan mozzarella if you want, but I do not feel that’s necessary.

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