Kale and Carrot Salad with Tsampa Vinaigrette

Skill Level
4 servings

The ingenious salad dressing here came from Hiro Ohno, a pro surfer, caterer, and owner of Natural Law, a granola shop in Kamakura, Japan. Its crunch and spice and sheer umami makes kale salad seem new all over again. Make the vinaigrette first so the grains soften a little and flavor the oil while you’re dealing with the greens.


  • 1 medium bunch dinosaur (lacinato) kale
  • 1 medium bunch curly green kale or purple kale
  • Pinch of kosher salt
  • 2 tsp. extra-virgin olive oil
  • 1 medium carrot, peeled and coarsely shredded
  • Tsampa Vinaigrette (see recipe below)

Putting It All Together

  1. Tear the kale greens off their tough central stems, rinse and dry. Chop very roughly and put in a large bowl (you should have 10 to 11 cups of loosely packed kale).
  2. Add the salt, pour on the oil, and scrunch the leaves with your hands until they start to get tender, about 2 minutes.
  3. Mix in the carrots and drizzle with vinaigrette.

Tsampa Vinaigrette

Makes about ⅓ cup

Put the first 3 ingredients in a small jar and let sit 5 minutes (or longer) to soften a little. Add oil, screw on lid, and shake to blend. Taste and add more lemon and salt if you like.