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Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds

Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 4 בפברואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This tempura kale salad is a masterclass in contrasting textures and bold, umami flavours. By combining thinly sliced raw kale with light, crispy battered stems and leaves, the dish offers a sophisticated twist on a classic green salad. The addition of earthy shiitake mushrooms, sweet golden raisins, and toasted almonds creates a complex flavour profile that feels both indulgent and nourishing.

As a hearty vegan main or an impressive side dish, this recipe is packed with plant-based nutrients and seasonal appeal. The miso and sesame dressing provides a savoury depth that ties the crisp tempura elements to the fresh greens. For the best results, serve the salad immediately after assembly to ensure the tempura remains perfectly crunchy against the tender, dressed kale.

Ingredients for Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds

100g almonds
110ml vegetable oil, divided
250g shiitake mushrooms, stemmed, quartered
1 כפית מלח כשר, מחולקת, ועוד
Rapeseed oil (for frying about 1.9L )
2 bunches Tuscan kale (about 800g), stems removed and cut lengthwise into 1" pieces, leaves reserved
3/4 cup cold sparkling water
80g plus 2 tablespoons rice flour, divided
60ml rice vinegar
2 כפות דבש טבעוני
2 כפות מיסו לבן
1 tablespoon toasted sesame oil
1/8 teaspoons white pepper, plus more
80g golden raisins, divided
מדחום לטיגון עמוק

How to make Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds

Preheat oven to 177°C. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

Meanwhile, heat 1 tablespoon 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 teaspoons salt and transfer to a plate; set aside.

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 177°C.

Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.

Combine sparkling water, 120ml rice flour, and 3/4 teaspoons salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 tablespoons rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.

Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.

Blend vinegar, honey, miso, sesame oil, 1/8 teaspoons white pepper, 3/4 cup kale stems, and remaining 90ml vegetable oil in a blender until smooth.

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.

Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.