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
Lacinato Kale - Stems trimmed
Unsweetened Dry shredded coconut - Toasted until golden brown
Roasted Cashew bits
Salt and pepper
In This Recipe
Toss whole Kale leaves in 1 Tablespoon oil, salt, pepper and quickly grill.
Remove from grill and immediately chill in the refrigerator
While the Kale is cooling down, cut mangoes into small cubes and chill completely
Cut the grilled Kale into thin strips after it has completely cooled.
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
Enjoy with your favorite grilled meat or by itself