1 head kale, ribs removed, washed, and torn into bite-sized pieces

1–2 tablespoons extra virgin olive oil

¼ cup raisins

1–2 carrots, peeled and cut into ribbons or shredded

1 apple (Fuji, Gala, or similar), peeled and diced

¼ cup yellow or sweet onion, thinly sliced

Fresh parsley, chopped (optional, to taste)

1 teaspoon rice vinegar (or apple cider vinegar, or vinegar of choice)

Dash of low sodium soy sauce

Drizzle of wildflower honey (optional, for added sweetness)

¼ teaspoon Kosher salt (or to taste)

¼ teaspoon freshly ground black pepper (to taste)

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Place kale pieces in a large mixing bowl. Drizzle with olive oil and sprinkle with salt.
Massage the kale with clean hands for 2–3 minutes until it darkens in color and becomes more tender.
Add carrots, apple, onion, and raisins to the bowl. Toss to combine.
Drizzle in vinegar, soy sauce, and honey (if using). Sprinkle with pepper and parsley.
Toss again until well coated.
Taste and adjust seasoning as needed before serving.

Massaging kale helps reduce bitterness and makes the leaves more tender.

Baby kale can be used instead and doesn’t require massaging.

Use crisp, sweet apples like Fuji, Gala, or Honeycrisp for the best flavor balance.

This salad can be prepared ahead and tastes even better after sitting for 30 minutes.

For a gluten-free option, use tamari or coconut aminos instead of soy sauce.