Kale Asazuke Salad by Ichiko Okazaki

Kale Asazuke Salad by Ichiko Okazaki

Our newest team member, holistic nutritionist and mom, Ichiko has shared her recipe for a modern western take on a Japanese quick-pickle recipe. 

Preparation time

3 hrs


  • ½ bunch of curly kale (stems removed)
  • 1 tsp of salt
  • ½ tsp freshly ground black pepper
  • ½ lemon, freshly squeezed
  • 1 Tbsp pine nuts/pumpkin seeds/sunflower seeds/walnuts, lightly roasted
  • 1 tsp raw honey
  • 1 Tbsp roasted sesame oil
  • 1 tsp tamari soy sauce (optional)
  • handful cherry tomatoes or 1/4 cup sliced red pepper for some sweet flavor (optional)


  1. Massage kale leaves with 1/2 tsp of salt and put in a plastic bag. Place the bag in the fridge for 3 hours with a stone or bottle of pop on top as a weight.
  2. After the salt and kale have rested in the fridge, take the leaves out and chop them up and put them in a bowl. Add all remaining ingredients to the bowl and toss thoroughly to combine evenly.

Ichiko-san is the proud mother of a 6 year old son, and is also a holistic nutritionist. As a nutritionist, she can give you advice on how to improve daily eating habits and make shopping for food and meal planning easier.

If interested, you can email Ichiko at ichiko.okazaki@gmail.com