Did you know you have to massage your kale? Kale is a dark leafy green with sturdy cell walls, a fibrous structure, and a waxy outer coating that helps the plant retain water and stay upright. While that’s great for the kale, it can make raw leaves feel tough, dry, and difficult for dressings to cling to.

That’s why massaging the leaves with a source of fat, such as oil or tahini, is so important. Because the waxy coating is hydrophobic, water-based dressings don’t stick very well, but fats can help penetrate the surface and soften the leaves.

When you massage and physically break down kale’s cell walls, you also activate an enzyme called myrosinase, which comes into contact with naturally occurring compounds called glucosinolates. This reaction produces isothiocyanates, compounds that have been studied for their antioxidant, anti-inflammatory, and potential anti-cancer properties.

Adding lemon juice provides vitamin C, which helps accelerate this conversion, making the dressing more than just a flavor boost. The result is a salad that’s softer, more flavorful, and packed with beneficial plant compounds.

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Crunchy Kale Salmon Slaw

This crunchy kale salmon slaw is made with kale, tahini, and lemon to create a tender, nutrient-dense salad. Massage kale to activate production of beneficial plant compounds!

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Servings people

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Ingredients

4 oz kale, roughly chopped
2 oz spinach, roughly chopped
5 oz salmon fillet, crushed (recipe: https://tamonde.com/2026/03/10/yuzu-miso-salmon-ochazuke/)
1 small avocado, cut into pieces
½ shallot, sliced in circles
⅓ cup green onion, chopped
2 persian cucumbers, sliced

Crunch topping

2 Tbsp coconut flakes
2 Tbsp pistachios, crushed
2 Tbsp walnuts, crushed
½ tsp extra virgin olive oil
½ Tbsp parsley
⅛ tsp salt
¼ tsp pepper

Dressing

½ Tbsp miso paste
½ Tbsp garlic, minced
1 Tbsp tahini
½ Tbsp soy sauce
1 tsp sesame oil
¼ tsp salt
½ tsp black pepper
1 lemon, juiced

Garnish

Sesame seeds

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Instructions
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Wash the kale well and allow it to dry. Cut up the other ingredients.
Make the crunchy topping by combining ingredients in a bowl then air fry at 330°F (166°C) for 5 mins, mixing halfway. Remove from the air fryer and allow it to crisp and cool. Make the dressing by mixing ingredients in a small bowl.
Massage the kale and spinach in a large bowl with the dressing for 1-3 minutes until it shrinks and dressing is thoroughly incorporated.
Add in remaining ingredients then mix until well combined.

Keyword Biohacking, Nutrition, Quick, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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