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Test Kitchen Approved

Caribbean Kale Salad

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

12 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

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.

Recipe Notes

Kale and radicchio can also be briefly grilled for a charred, smoky flavor.

Ingredients


2 Tbsp. coconut milk

0.25 cups shredded coconut

0.25 cups cashews

2 tsp. canola oil

1 head radicchio or 2 to 3 heads Belgian endive, halved

1 bunch lacinato kale

0.5 cups shredded carrots

1 mango or 1 cup frozen mango, diced small

2 scallions, sliced

Savory Spice ingredients in this recipe

  • Sweet Jerk Barbecue Sauce

    Classic midwestern barbecue meets crowd-favorite Jamaican Jerk Seasoning. Celebrate the flavors of summer with this one-of-a-kind BBQ sauce. Shake ...

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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.