Recipe | 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. 


  • 1/2 bunch of curly kale (stems removed)
  • 1 tsp of salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 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) 


Massage kale leaves with 1/2 tsp of salt and put in a plastic bag. Place bag in fridge for 3 hours with a stone or bottle of pop on top as a weight.
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 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{at}gmail{dot}com