Kale and Shoyu Mushroom Salad
All the components can be prepped in advance and refrigerated until you're ready to assemble. Pack this salad for lunch or a picnic. This recipe was slightly adapted from Alana Kysar’s book, Aloha Veggies (2026, Ten Speed Press).
Servings: 4
Ingredients
- 1 batch Shoyu Mushrooms (recipe above)
- 2 to 3 tablespoons Shoyu Sesame Dressing (recipe above)
- Two 8-ounce bunches lacinato dino kale, midribs removed and cut crosswise as narrow ribbons (10 ounces total)
- Unseasoned rice vinegar optional
- 2 Persian cucumbers thinly sliced on a bias, 2 or 3 handfuls cherry tomatoes, halved, or a combo
- 2 green onions whites and greens, thinly sliced
Instructions
- Ready the components: Make the shoyu mushrooms as directed. While the mushrooms are roasting, make the dressing.
- Assemble and serve: In a large mixing bowl, combine the kale with 1 to 2 tablespoons of the dressing. Massage the leaves with the dressing for a minute. Taste and if needed, massage in 1 to 2 tablespoons of vinegar for bright flavor. Add the cucumbers (and/or tomato) and nearly all of green onions and toss with half the dressing. Add more dressing to taste. Transfer to a platter, top with the shoyu mushrooms. Garnish with the remaining green onion then serve immediately.
Notes
The mushroom, dressing and salad recipes are reprinted with permission from Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai'I by Alana Kysar. Copyright © 2026 by Alana Kysar. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
