Chef John’s Raw Kale Salad


  • 1/4 cup rice vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated orange zest
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup olive oil
  • Salt and ground black pepper to taste
  • 1 bunch kale
  • 1 persimmon, sliced
  • 1 apple, cut into matchsticks
  • 2 orange, peeled and cut into segments (see footnote)
  • 1/4 cup chopped pistachio nuts


Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.

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Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.

Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.