Mango and Kale Salad
Lia Soneson
Juicy mango, crunchy kale, and tropical coconut make for a knock-out combination in this colorful summer salad. Warm notes of curry mixed with fresh and cooling herbs offer a lovely complexity for a hearty meal any time of day.
Mango and Kale Salad
Serves 6-8
Salad Ingredients:
6 cups kale, ribs removed, chopped into bite-sized pieces
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
1 cup red cabbage, finely shredded with a mandoline
1 mango, diced
3 green onions, finely chopped
1 red pepper, seeded and diced
15-20 cherry tomatoes, halved
1/3 cup peanuts
1/2 cup unsweetened coconut flakes
1/4 cup fresh basil, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped
Dressing Ingredients:
1/3 cup coconut milk, full fat
1 tablespoon apple cider vinegar
1 tablespoon green Thai curry paste
1-1/2 tablespoons fresh lime juice
1/2 teaspoon turmeric
1/4 teaspoon Kosher salt
1/2 tablespoon brown sugar
1 garlic clove, minced
Directions:
1. In a large bowl, combine the kale, olive oil, and salt. Massage the kale for 1-2 minutes to break down the fibers.
2. Use a mandoline to finely shred the red cabbage. Pit and dice the mango. Chop the green onion. Seed and dice the red pepper, and halve the grape tomatoes.
3. Combine the peanuts and coconut flakes in a small saute pan and toast over the stovetop for roughly 3 minutes, tossing often until both the peanuts and coconut flakes are lightly toasted. Remove from heat and set aside.
4. Combine all of the dressing ingredients in a wide-mouthed jar. Whisk or use an immersion blender to incorporate.
5. In a large salad bowl, combine all of the salad ingredients, drizzle with the dressing and toss until coated. Eat immediately!