Caribbean Kale Salad
Recipe by Michael Kimball, Savory Spice Test Kitchen
Healthy Cooking
30-Minute Meals
Golden mango and emerald kale coupled with creamy coconut and Sweet Jerk make for a lush, tropical salad that'll make you want to put on your sunglasses.
Serves
4 servings
Prep Time
10 minutes
Cooking Time
12 minutes
Ingredients
Sweet Jerk Barbecue Sauce
5 Tbsp. Sweet Jerk Barbecue Sauce
2 Tbsp. coconut milk
¼ cups shredded coconut
¼ cups cashews
2 tsp. canola oil
1 head radicchio or 2 to 3 heads Belgian endive, halved
1 bunch lacinato kale
½ cups shredded carrots
1 mango or 1 cup frozen mango, diced small
2 scallions, sliced
Directions
Mix Sweet Jerk Barbecue Sauce and coconut milk in a small bowl to make the dressing and set aside. Add shredded coconut and cashews to a medium pan on medium-low heat and toast for 3 to 5 min., or until fragrant and most of the coconut is lightly browned. Transfer toasted coconut and cashews to a small bowl and return pan to heat, adding oil and turning up the heat to high. Add radicchio or endive to hot pan, cut-side down, and cook 2 to 3 min, or until lightly browned. Remove to cutting board and cook kale, rounded-side down, for 2 to 3 min., or until bright green and lightly browned. Slice radicchio or endive and kale into 1/2-inch pieces and add to large bowl. Toss with reserved dressing and shredded carrots. Top with mango, toasted coconut and cashews, and scallions.
Recipe Notes
Kale and radicchio can also be briefly grilled for a charred, smoky flavor.
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