SPICY KALE SALAD RECIPE

A couple of years ago, I embarked on a 45-day raw vegan journey, where I ate nothing but raw, vegan foods, and fresh vegetable juices and spirulina. I experienced a variety of dishes in this fashion that I hadn’t even known would satisfy hunger, let alone, delight the senses. The journey was one of exploration and self-inquiry; asking, “What else is possible?” I discovered a lot about myself along the way. The transformative experience taught me a lot about my palate as well; and, I fell in love with kale.

Prior to the raw vegan experience, I understood very little about kale. What I did know, didn’t excite me or attract me in any way. Throughout my life, I had the opportunity to try this remarkable dark green leafy vegetable in a variety of soups and salads. Kale is tough and crunchy, and if not prepared in a particular manner, can have an off putting texture on the palate. The great thing about it is that it inspires you to really chew your food. Still, if you massage olive oil or water into the leaves before use, this can make all the difference in the sensations on your palate.

The day that I tried the spicy kale wrap at Tassili’s Raw Reality made me an instant fan of kale. More so than just a fan, I became obsessed with learning her recipe. As it was, the recipe was no where to be found and closely guarded by the wonderful owner and staff at TSR.

So it was that I became inspired to discover the recipe, using my taste buds as my teacher. Over the years, the recipe unfolded and evolved. Never quite the same with each iteration. As a result of my inquiry and research, friends and family members, who have been the beneficiaries of my experiments, have asked time and again, “Would you share your recipe?”

Finally, here it is, the recipe I’ve discovered after countless experiments.

Directions: 

Blend the olive oil, Braggs Liquid Aminos, juice of lemon, cayenne pepper (optional), Hot Mexican Chile powder (optional), 1/4 cup sun dried tomatoes in a high speed blender. I use a Vita Mixer. Add water a few ounces (milliliters) at a time if the mixture is too thick. Add Himalayan sea salt to taste.

In a large bowl combine the kale, red onion, chopped sun dried tomatoes, avocado and nutritional yeast. Drizzle one tablespoon olive oil over the mixture then massage the oil into the mixture with your hands to soften the kale leaves.

Wrap 2-3 heaping spoonfuls of the mixed salad into each Sushi Nori seaweed sheet. I use Emerald Cove’s Organic Pacific Sushi Nori seaweed sheets when I’m being mindful of eating raw.  There are a number of other brands on the market that are equally flavorful. The seaweed wraps add a whole dimension of flavor that just marvels the senses. While I prefer to make my wraps with seaweed sheets, feel free to experiment with whole wheat tortillas, gluten free coconut wraps, or spinach tortillas and arrive at your own conclusions.

Take a picture of your salad and share it with me in the comments. I would love to hear how your spicy (or mild) kale salad wraps turned out.

If you’re ever in Atlanta, Gerogia, you really must try Tassili’s Spicy Kale Wrap. It is amazing, and I am sure it will have you hooked, too. If spicy is not your thing, they offer a mild version that is sure to please.

Remember, you can always give me a shout out if you have any questions or feedback. Email me.

yoginimimiz@gmail.com

Love and light,
Yogini Mimi
Your Stress-Reducing Genie

MISSION STATEMENT 2016

I am peace, joy and love. I am master of self, via the YourDay Balance Game. I am master of universal principles of healthy being, living, perceptions and habits. I am nourished in spirit, mind and body by my connection to divine source energy. I am flowing with powerful, healthy energy, emotions, thoughts and actions. I am co-creator of an abundance of magical moments everyday in which I re-contextualize circumstances at the speed of consciousness. I am co-creator of trusting, sustainable relationships and an abundance of wealth.

30 thoughts on “SPICY KALE SALAD RECIPE

  • I'na

    This was a great recipe! I LOVE Tassili’s wraps. THEY ARE SOOOO GOOD!
    Last month, I had one everyday for a week! 🙈
    Clearly that was an expensive week for me. So glad I came across your recipe.
    I made a few adjustments, it is a great runner up when I want Tassili’s but need to keep my pocketbook in check. 😂

    • admin

      I agree! Tassili’s are sooo amazing, but I went all out one week going to her restaurant because, quite frankly, I was HOOKED. Then, I became broke trying to feed my craving. When I finally came up with this variation, it was heaven. I still have to go back to Tassili’s to get my fill every now and then. But in the meantime, I’m so happy with this variation. Please share your version. I am always open to experimenting with other flavors. I call my kitchen my laboratory… mwahhahahahah! j/k

  • Holly

    Thank you!! While visiting Atlanta last week, my husband and I also became obsessed with Tassilli’s kale wraps and we were determined to figure out the recipe. We followed yours to the letter and our search is over…soooo delicious! Had these wraps last night for dinner and I’ll be making more tonight. Even our 2 year old son loved them, which means we’ll forever have a huge bowl of this kale salad in our refrigerator! Great detective work!

    • admin

      OMG! That is so amazing that you think so, too. It was a labor of love working out the recipe to my own palate. So, I encourage you to modify and share with me. I would love to try variations to this recipe. Thanks for commenting!

      • Jonathan Williams

        Hey Melissa did you put the golden raisins in the mixture or in the wraps? This is my first time making them and I want to nail it! Lol .! Thank you for your time

  • Melissa

    Hi!! Thank you so much for adding this recipe!! Much like all the others who commented, I too are obsessed with Tasilli’s wraps. I go every week….two to three, sometimes four times a week. That’s a lot of 💸💸 So Sunday I decided to try to make the salad myself. I googled and there was your article, the excitement bubbled over inside of me!!!!!!! Today I made it and it’s dead on!!!!!! Her version has dried raisins in it now so I used dried golden raisins, I also added onion and garlic powder along with the fresh garlic. Thank you soooooooooo much for this post! I’ll still be visiting my favorite raw vegan restaurant, just one to two times a week. ☺️

  • Marian

    I stumbled upon your recipe yesterday and made it today. In fact I just finished eating my wrap. Yum! Tassili’s Spicy Kale salad is the bomb and this recipe is spot on. Thank you for sharing it with us.

    • Ohhh! Dried RAISINS???? OMG. I’m over the top. My salivary glands are pumping. I will DEFINITELY explore this new twist on my all time favorite way to eat Kale Salad. Thank you for sharing! And you’re welcome. Say “Hi” to Tasilli for me when you swing by there.

  • Alejandra

    I am going to try this TONIGHT thanks to all of the great reviews. One question about the ingredients, 12 chopped sun dried tomatoes AND 1/4 cup of sun dried tomatoes?

    • admin

      Hi Alejandra, Yes. Some of the sun dried tomatoes are blended and massaged into the kale leaves. The remainder are sliced and rolled into the wrap. Texture. Let me know how it works out for you.

  • This was perfect!!! I’ve been looking for a recipe for Tassili’s Spicy Kale. This is it. Thank you so much.
    Do you happen to know how they create their okra dish?

    • admin

      Hi Nina! I do not know how they create their okra dish. I wish you an enjoyable journey of the palatte discovering the ingredients. ;0)

  • Chante

    Thank you thank you!!! I will my taste buds and my pocketbook were not on good terms.. Now I can cut back on my TRR trips.. do you have any pointers on the sweet coconut corn and couscous they add to the wrap?

    • admin

      Hi Chante! I wish I did have some pointers on the sweet coconut corn and couscous. I lOVE the sweet coconut corn. Alas, I do not. You’re making my mouth water. I sure am missing Tassili’s. If you talk to her, tell her Mimi sends her love from India. Sending you love and light from the yoga capital of the world, Rishikesh, India. 😚🙏🏾

  • Kaye

    Thanks so much for this recipe! I have gotten close with my trials over the years, but never spot on. I can’t wait to try this. I used veganaise in my attempts…..I wonder if that is accurate.

    Does the garlic go in the blender?

    Do you massage the kale and then add the blender sauce? Or sauce first then massage?

    • admin

      Hi Kaye. How could I forget the veganaise?!? Yes, that is accurate. That and the vegan bac’o bits are vital. I have a friend who makes her own vegan bacon bits out of dried coconut and tamari sauce and smoke flavor. And let me tell you: it is soooo delicious. But the veganaise is a vital ingredient to the final product. For those of you who don’t know, veganaise is an eggless mayonnaise that’s ideal for vegan and vegetarians, and comes in a couple of different flavors. It’s very tasty and since it has been a looong while since last I had my own kitchen (I’m currently traveling the globe), I completely forgot these two ingredients. As for the garlic, Kaye. Yes, blend that in the blender. I massage the kale with some of the olive oil as the first part of the prep, then set it aside to let the leaves soften. I’ve learned since coming up with the original recipe that you can massage the kale leaves with lemon and water. Still, I prefer the texture of the olive oil. After blending the dressing, I mix that into the oil-massaged kale leaves. Allowing the oil to sit on the kale leaves for two to five minutes (the preparation time for the dressing) is enough time for the leaves to soften. Thanks for adding to this recipe, Kaye. 😘 🙏🏾

  • Tameka

    It taste better when the owner cooks it. I do not think the others that prep there know her exact recipe bec it has tasted different in 2 occasions. Each batch should taste the same. I also begged for recipe. I do believe she will take it to her next life. That for sharing.

  • Sak

    Thanks for sharing this! 🙂 I literally just began (2 days ago) attempting to recreate the spicy kale wraps, and then happened to find this post. What about the veggie bacon bits? I think those are mixed into the kale at Tassilis. Have you tried them in your quest to perfect the recipe?

  • C

    I haven’t tried your version yet, but i’m praying that TRR expands to LA. I go home for the occasions and must place a special order for trip back to west coast. I can never quite save a whole wrap before I get off plane. Absolutely agree with everyone about the variations from time to time, but overall great food.

  • Ezzy

    Thank you so much for sharing! I moved to NYC from ATL last summer and I’ve dearly missed my weekly Tassilii’s wrap. I made this recipe today and I must say it’s spot on! Delicious!

  • Tracy Marlow

    Thank you so much for sharing. I’ve been hunting for a similar recipe as well. Love Tassilis wraps but not what it does for my pocket book. Any suggestions on how much vegannaise/soy bacon bits and in what part of the recipe to add it?

  • Ari

    This recipe is on point! It may be because of the sun dried tomatoes I used, but I didn’t even have to add salt. Thank you so much for sharing this gem!

  • Wow !! I must say, this recipe is JUST what I needed !! Tassillis “spiicy Punany” is one of my FAVS!!! as well. I have been trying to imitate her recipe for YEARS!… I was missing the sun dried tomatoes and Braags ( where have they been hiding all my life !!!) Thank you THANK YOU Greatly for sharing this recipe !! Will post a video soon.

    Thanks again

    Camille

  • Richard Jackson

    I loved the wraps at Tassilli Ma’at’s. My favorite was the “Dat Ish” wrap. I tried ordering her recipe e-book, but was unable to. That’s when I stumbled upon your recipe with plenty of doubt, but yo, this recipe is bomb! It was a little confusing though because you said a head of kale, and I’m like ??? I’ve only seen it bundles or bags. Also you never mentioned what to do with the garlic (I blended it with the sauce). Other than that this was delicious. I tweeked it to match the “Dat Ish” style. I replaced lemon juice with lime and added tempora mushrooms, vegan mayo, coconut bacon, and liberal avacados. Thank you for your guidance. Peace

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