Author Notes
As a child, I traveled to southern India once. On that trip, I had one of the best fruit salads ever. Freshly grated coconut tossed with the fruits made such a huge difference to the salad. That is what inspired me to make this sweet and savory Kale salad. —Minal
Ingredients
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2 bunches
Lacinato Kale - Stems trimmed
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1/2 cup
Unsweetened Dry shredded coconut - Toasted until golden brown
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3
Mangoes
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1/4 cup
Roasted Cashew bits
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1 teaspoon
Cajun seasoning
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1 tablespoon
Oil
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to taste
Salt and pepper
Directions
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Toss whole Kale leaves in 1 Tablespoon oil, salt, pepper and quickly grill.
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Remove from grill and immediately chill in the refrigerator
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While the Kale is cooling down, cut mangoes into small cubes and chill completely
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Cut the grilled Kale into thin strips after it has completely cooled.
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To serve, mix together Kale, coconut, cashews and transfer to a serving dish. In a separate bowl, toss the mangoes with Cajun seasoning and spread them over
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Enjoy with your favorite grilled meat or by itself
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